with Dill Mustard Sauce

Ingredients

• 1 side salmon, with skin, boned, about 4 pounds
• 2 tablespoons brown sugar, packed
• 1 1/2 teaspoons coarse salt
• 1 1/2 teaspoons freshly ground pepper
• 1/2 cup dried dill
• 1 cup chopped fresh dill
• 1/4 cup vegetable oil
• Fresh dill sprigs or lemon leaves
• Dill mustard sauce
• 1 loaf party rye bread, about 8 ounce
• Butter

Instructions

1. Place the salmon skin side down on a large tray. Using tweezers, remove any small bones. Using a large cooking fork, pierce the salmon all over every few inches. Sprinkle the salmon with the sugar, salt, and pepper.

2. In a small bowl, combine the dried and fresh dill with the oil. Spread evenly over the salmon. Cover the salmon with plastic wrap and refrigerate for 3 days.

3. Remove the gravlax from the refrigerator and scrape away the dill. Slide it onto a large serving tray or board. Slice the gravlax very thin on a diagonal.

4. To serve, garnish the gravlax with fresh dill sprigs or lemon leaves. Serve it with the Dill Mustard Sauce, rye bread, and butter on the side.

Note: To prevent damaging the salmon, ask the fishmonger to place it flat, without folding, on a piece of cardboard for support.

Other Salmon Recipes

Mille-Feuille of Salmon and Caviar
Poached Salmon
Salmon
Salmon Cakes

Video

Tree-Trimming Party