Gravlax

Name: Gravlax
Ingredients: 1/3 cup salt; 1/2 cup sugar; 3 to 4 teaspoons crushed white peppercorns; 3 to 4 pounds salmon fillet, preferably the middle cut, skin on; Lots of fresh dill; Hovmastarsas, sweet dill and mustard sauce, recipe follows; 6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard); 4 tablespoons sugar; 1 to 2 tablespoons red wine vinegar; 3/4 cup pure vegetable oil; Salt and white pepper; Plenty of chopped dill

12 ingredients

13 steps

Ingredients

1/3 cup salt
1/2 cup sugar
3 to 4 teaspoons crushed white peppercorns
3 to 4 pounds salmon fillet, preferably the middle cut, skin on
Lots of fresh dill
Hovmastarsas, sweet dill and mustard sauce, recipe follows
6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard)
4 tablespoons sugar
1 to 2 tablespoons red wine vinegar
3/4 cup pure vegetable oil
Salt and white pepper
Plenty of chopped dill

Directions

1

Mix salt, sugar and pepper.
2

Rub the fish with the mixture.
3

Add dill.
4

Wrap in foil and put in a dish.
5

Refrigerate for 36 to 48 hours, with a light weight on top of the fish.
6

Turn the salmon several times.
7

Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
8

Serve with Hovmastarsas, sweet dill and mustard sauce.
9

Whisk together mustard, sugar and vinegar.
10

Add salt and pepper to taste.
11

Add the oil in a thin stream, stirring constantly.
12

Add the chopped dill.
13

Store in refrigerator