Gravlax (Smoked Salmon)

I got this recipe years ago from an online BBQ group that I belonged to. Attributed to Bill Ackerman.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  salmon fillets, 2-3 lbs. total, skin on

• Cure

• 1⁄2 cup fresh dill
• 3  tablespoons sugar
• 2  tablespoons kosher salt
• 2  teaspoons white pepper, coarsely ground

• Mustard Sauce

• 1  tablespoon white vinegar
• 2  tablespoons prepared mustard
• 1  tablespoon sugar
• 6  tablespoons sour cream
• 3  tablespoons fresh dill, minced

Directions

1. Spread cure all over both pieces of salmon and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside.
2. Put on a large plate and then place a heavy weight on top.
3. Put in refrigerator for 2 days, turning once or twice per day.
4. Scrape off excess rub.
5. Smoke at 200F for 45 minutes.
6. Serve salmon cold with Mustard sauce.
7. Mustard Sauce:
8. Slowly, one at a time in the order listed, blend ingredients in a food processor.