Gravlaks with Sweet Mustard Sauce
- Two 3-pound salmon fillets, skin on, any pinbones removed
- 1/3 cup salt
- 2/3 cup sugar
- 1 tablespoon coarsely ground black pepper
- 3 tablespoons finely chopped fresh dill
- 1 teaspoon dill seeds
- Sweet Mustard Sauce
- Rinse the fillets in cold water and pat them dry with paper towels.
- Combine the salt and sugar, and rub the flesh side of the fish with the mixture.
- Place one fillet skin side down in a deep dish just big enough to hold the fillets.
- Scatter the pepper, fresh dill, and dill seeds over it.
- Place the other fillet skin side up on top.
- Cover the dish with plastic wrap and place a heavy weight, such as two heavy dishes or a saucepan, on top of the fish.
- Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
- To serve, discard the brining liquid and brush off the dill.
- Slice the fish into thin slices on the diagonal with a sharp thin knife.
- The flesh from the tail will be leaner than the flesh from the belly.
- Serve with the mustard sauce.
salmon, salt, sugar, ground black pepper, fresh dill, dill seeds, sweet mustard sauce
Taken from www.epicurious.com/recipes/food/views/gravlaks-with-sweet-mustard-sauce-234998 (may not work)