Gravlaks

Instructions

1. 1 Run your fingers along the salmon fillet to find and remove any remaining pin bones using tweezers. Place the fillet skin-side down on a large piece of plastic wrap. Splash the aquavit over the flesh if using and rub it in gently over the entire surface.
2. 2 Mix the coarse salt, sugar, and cracked black pepper together in a bowl. Spread this cure mixture evenly over the flesh side of the salmon, pressing it firmly into the surface. Cover the entire area with a thick layer of the chopped fresh dill.
3. 3 Wrap the salmon tightly in the plastic wrap, then wrap again in a second layer. Place in a shallow dish to catch any liquid that seeps out. Set a cutting board or plate on top of the wrapped salmon and weight it down with heavy cans or a cast-iron pan.
4. 4 Refrigerate the weighted salmon for forty-eight to seventy-two hours, turning the packet over every twelve hours. The cure draws moisture from the fish through osmosis while the sugar and salt penetrate the flesh, transforming the raw texture to silky and firm.
5. 5 Make the mustard-dill sauce by whisking together both mustards, sugar, and vinegar until the sugar dissolves. Slowly drizzle in the oil while whisking to create a creamy emulsion. Fold in the chopped fresh dill. Refrigerate until serving.
6. 6 Unwrap the cured salmon and scrape off the dill and remaining cure with the back of a knife. Pat dry with paper towels. Using a long, sharp knife held at a thirty-degree angle, slice the gravlaks into paper-thin slices, cutting away from the skin.
7. 7 Arrange the translucent salmon slices on a serving platter. Serve with the mustard-dill sauce, dark rye bread, and lemon wedges. The gravlaks should be silky, rich, and intensely flavoured from the cure, requiring no cooking whatsoever.