Gravlax

Ingredients

• Whole white peppercorns — 1 tbsp
• Fresh dill, roughly chopped — 1 cup
• Rock salt — 250 g
• Sugar — 250 g
• Salmon, sashimi-grade, bones removed and skin on — 1 kg
• Rye bread slices or other bread/crackers
• Lemon wedges
• Fresh dill, roughly chopped (for garnish) — 0.25 cup

Steps

1. Crush the peppercorns with the side of a knife or coarsely grind them in a mortar until partially crushed.
2. Mix the crushed peppercorns with rock salt, sugar, and the roughly chopped dill.
3. Lay two large, overlapping sheets of plastic wrap on your work surface. Spread half of the salt mixture in the shape of the salmon (the same size as the fillet).
4. Place the salmon, skin-side down, on the salt mixture. Cover the surface of the fish with the remaining salt mixture.
5. Wrap the fish tightly in plastic wrap. Place the package in a large dish, put something flat on top (e.g., a small cutting board), and place weights on top (source suggestion: 3 x 400g canned goods).
6. Refrigerate the dish for 12 hours. Flip the salmon (it will be wet), replace the weights, and return to the refrigerator. After another 12 hours, flip the salmon again and replace the weights. After yet another 12 hours, remove the salmon — a total of 36 hours for medium curing according to the source.
7. Unwrap the salmon, scrape off the salt mixture, and rinse well. Pat the fillet dry with paper towels. If possible, leave it in the refrigerator uncovered for 3–12 hours to dry the surface and even out the salt distribution.
8. Sprinkle with the extra dill (1/4 cup) for garnish and added flavor.
9. Slice the salmon thinly on the bias, without cutting through the skin. Serve the gravlax with toasted bread, mustard sauce, extra dill, and lemon wedges.

Mustard Sauce

• Heavy cream — 125 ml
• Dijon mustard — 0.33 cup
• Mustard powder — 2 tsp
• Salt
• Pepper

1. Stir together heavy cream, Dijon mustard, and mustard powder until a smooth, creamy sauce forms.
2. Season with salt and pepper to taste, so the sauce has a balanced, creamy mustard flavor (a little acidity can be added with lemon if desired).