Prep 72 hrs
Cook 0 mins
Makes an impressive appetizer and a nice change from plain smoked salmon.
- 2 (2 lb) thick salmon fillets, skin on, scaled and pin bones removed
- 2 bunches fresh dill, chopped
- 4 ounces coarse rock salt
- 3 ounces superfine sugar
- 1 tablespoon white peppercorns, crushed
For the Mustard and Dill Sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon superfine sugar
- 1 egg yolk
- 4 tablespoons freshly chopped fresh dill
- 2⁄3 cup vegetable oil
- 1 tablespoon white wine vinegar
- salt and pepper
- rye bread
- To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl. Add the dill and stir to combine.
- Line a large, shallow, rectangular dish, to fit the salmon, with plastic wrap. Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
- Sprinkle over half of the cure and top with the other half of the salmon skin-side up.
- Sprinkle over the remaining curing mixture on top of the fillet and wrap up in the plastic wrap.
- Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
- Place in fridge, turning the salmon over every 6 hours, for 3-4 days, where possible.
- Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
- Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
- Wrap tightly in plastic wrap and chill for 6 hours.
- To make the sauce: in a large bowl whisk the mustard and sugar together with the egg yolk.
- Gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. Start to add the oil at a constant pace.
- Add the fresh dill and mix well.
- To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
- Place 3-4 good slices on a plate along with a spoonful of the sauce.
- Serve with rye bread.