Silky salmon cured in a fragrant blanket of dill, sugar, salt, and white pepper, sliced thin and served with sweet mustard sauce.
Ingredients
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1kg fresh salmon fillet, skin on, pin-boned
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80g coarse sea salt
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60g sugar
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2 tbsp crushed white peppercorns
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Large bunch fresh dill
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2 tbsp aquavit (optional)
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Mustard-dill sauce: 3 tbsp sweet mustard, 1 tbsp Dijon, 2 tbsp sugar, 1 tbsp white wine vinegar, 80ml vegetable oil, 3 tbsp chopped dill
Instructions
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1
Mix salt, sugar, and crushed white pepper.
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2
Lay a large sheet of plastic wrap in a baking dish. Place half the dill on it.
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3
Place salmon skin-side down on the dill. Rub cure mixture over the flesh. Drizzle with aquavit if using.
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4
Cover with remaining dill. Wrap tightly in plastic wrap.
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5
Place a board and weights on top. Refrigerate 48 hours, flipping once after 24 hours.
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6
Scrape off cure and dill. Slice thinly on the bias. Serve with mustard-dill sauce.
Did You Know?
The word gravlax comes from the Scandinavian "grav" meaning grave — Vikings originally cured salmon by burying it in sand.