Gravlax

Instructions

1. 1 Check the salmon fillet for any remaining pin bones by running your fingers along the flesh and pulling out any bones with tweezers. If using a whole side, cut it into two equal halves so the pieces can be stacked flesh to flesh.
2. 2 Combine the coarse salt, sugar, and crushed white peppercorns in a bowl, mixing evenly. This dry cure will draw moisture from the salmon through osmosis, concentrating the flavour and firming the texture over the curing period.
3. 3 Lay a large sheet of cling film on a rimmed baking tray. Spread half the chopped dill across the centre, then place one salmon piece skin-side down on the dill. Spread the entire cure mixture evenly over the flesh surface.
4. 4 Splash the aquavit or vodka over the cured surface if using, then cover with the remaining dill. Place the second salmon piece on top with the skin facing upward, creating a flesh-to-flesh sandwich with the cure and dill between the halves.
5. 5 Wrap the salmon tightly in the cling film, then place a smaller baking tray or cutting board on top and weigh it down with heavy cans or a brick. Refrigerate for forty-eight hours, turning the salmon package over once every twelve hours.
6. 6 Unwrap the cured salmon and scrape off all the dill and cure mixture with the back of a knife. Pat the surface dry with paper towels. The flesh should appear darker, feel firmer, and have a silky, slightly translucent appearance.
7. 7 To make the hovmästarsås, whisk together the mustard, sugar, and vinegar in a bowl. Slowly drizzle in the oil while whisking constantly until the sauce emulsifies and thickens. Fold in the chopped dill and season with salt and pepper.
8. 8 Using a long, sharp knife held at a very low angle almost parallel to the cutting board, slice the gravlax into paper-thin pieces away from the skin. Arrange on a platter and serve with the mustard-dill sauce and crispbread.