Gravlax (Smoked Salmon)

Submitted by lazyme

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

 

• Ready In: 1hr 5mins
• Ingredients: 10
• 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.