Gravlax

• Gravlax
• 1 large bunch fresh dill, roughly chopped
• 2 cups/ 500 ml coarse salt
• 2 cups/ 500 ml brown sugar
• two 2-pound/1 kg extremely fresh salmon fillet, skin on (sushi grade)
• 1 teaspoon/ 5 ml crushed szechuan peppercorns
• 1/4 cup/ 60 ml vodka
• Mustard Sauce
• 1/4 cup/ 60 ml Dijon mustard
• 2 tablespoons/ 30 ml brown sugar
• 1 lemon, juice of
• 1/2 cup/ 125 ml olive oil
• 1 bunch fresh dill, chopped
• freshly grated horseradish
• cracker, for serving

1. For the gravlax:
2. Crush the dill with the coarse salt and add the brown sugar. Sprinkle the salmon fillets with the Szechuan peppercorns. Cover with the dill mixture and splash with vodka. Sandwich the fillets together, tail-to-tail, and cover with plastic wrap. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours. After that time, the flesh will have lost its translucence. Rinse under cold water and pat dry.
3. For the mustard sauce:
4. Combine the mustard, brown sugar and lemon juice. Slowly whisk in the olive oil and stir in the chopped dill and grated horseradish to taste. Slice the gravlax thinly on the bias and without the skin. Serve with crackers and the mustard sauce.

gravlax, fresh dill, salmon fillet, peppercorns, cup, mustard sauce, cup, brown sugar, lemon, olive oil, dill, horseradish

Taken from www.food.com/recipe/gravlax-531983 (may not work)