· Since the salmon in this recipe will be cured, and not cooked by heat, it is essential that you use only fresh, highest quality fish.
· Slice the gravlax as thinly as possible, using the longest, sharpest knife you have. Samuelsson suggests a gentle, gliding motion so that you don't crush the fish.
· When the gravlax has finished curing, cut it into smaller, more manageable pieces, and wrap each piece tightly in plastic wrap. The pieces should then be refrigerated or frozen. Gravlax keeps up to 6 days in the refrigerator or up to 2 months in the freezer.
Ingredients
For gravlax:
For mustard sauce:
Preparation
Make gravlax:
Step 1
Mix salt, sugar, and white peppercorns.
Step 2
Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top.
Step 3
Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
Make mustard sauce:
Step 4
Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill.
Step 5
Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.
