Gravlax with mustard-dill sauce

Salt- and sugar-cured salmon with dill and white pepper, thinly sliced and served with classic mustard-dill sauce.

• 750 g fresh salmon fillet with skin on
• 4 tbsp sugar
• 4 tbsp sea salt
• 100 g dill, roughly chopped
• 2 tsp crushed white pepper
• 2 tbsp mild Swedish mustard
• 1 tsp Dijon mustard
• 2 tbsp sugar for the sauce
• 1.5 tbsp red wine vinegar
• 2 dl neutral oil
• Salt and white pepper for the sauce
• Extra chopped dill for the sauce

Method

1. 1
   Check that the salmon is boneless. Make a few shallow cuts in the skin so the cure can penetrate from below.
2. 2
   Mix the sugar, salt, and crushed white pepper. Spread the mixture under and over the salmon together with plenty of dill.
3. 3
   Place the salmon in a dish, cover it, and place a light weight on top.
4. 4
   Leave at room temperature for 2 to 4 hours, then refrigerate for 24 to 48 hours. Turn the fish a few times during curing.
5. 5
   Brush off excess cure before serving and slice thinly on the bias, close to the skin.
6. 6
   Whisk the two mustards with sugar and red wine vinegar. Season with a little salt and white pepper.
7. 7
   Whisk in the oil in a thin stream until the sauce is thick and glossy. Fold in the dill at the end.
8. 8
   Serve the gravlax well chilled with mustard-dill sauce and preferably boiled potatoes or coarse bread.