Gravlax (Smoked Salmon)

• 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

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.

salmon, fresh dill, sugar, kosher salt, white pepper, mustard sauce, white vinegar, mustard, sugar, sour cream, fresh dill

Taken from www.food.com/recipe/gravlax-smoked-salmon-501467 (may not work)