Gravlax (Marinated Salmon)

• 2 lbs norwegian salmon fillets (of optimum quality)
• 1/4 cup salt (preferably sea salt)
• 1/3 cup sugar
• 1/2 teaspoon white peppercorns, slightly crushed in a mortar
• 1 bunch fresh dill, the stems
• Mustard sauce
• 3 tablespoons Swedish mustard or 3 tablespoons german sweet mustard
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon vinegar
• salt, pepper
• 6 tablespoons mild vegetable oil (not olive oil!)
• additional fresh dill, finely chopped

1. For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
2. Rinse.
3. Mash the dill stems in a mortar with a little of the salt.
4. Mix with the rest of the salt, the sugar and pepper.
5. Save the dill leaves for the sauce.
6. Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
7. Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
8. Keep refrigerated for 72 hours, turning the fillets every 12 hours.
9. Do not discard the liquid that forms.
10. Scrape off the spices and discard the liquid.
11. The salmon will keep refrigerated for about a week.
12. For the sauce, mix mustard, sugar and vinegar.
13. Add the oil a little at the time (as for mayonnaise), constantly stirring.
14. Just before serving, add lots of dill and salt and pepper to taste.
15. Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
16. Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
17. Serve the sauce separately.
18. Also serve toasted bread and butter.

norwegian salmon, salt, sugar, white peppercorns, dill, sauce, swedish, mustard, sugar, vinegar, salt, vegetable oil, dill

Taken from www.food.com/recipe/gravlax-marinated-salmon-31131 (may not work)