Gravlax (Fresh Salmon Marinated In Dill)
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skin-on salmon fillets (about 2 pounds each)
peppercorns, white or black
coarsely chopped fresh dill
rye cocktail bread slices, optional
stone ground sweet mustard, sweet-hot mustard, or country style dijon mustard
white wine vinegar
sugar (3-4 teaspoons if using dijon mustard)
finely chopped fresh dill weed
1For the sauce, mix the mustard, vinegar and sugar in a small bowl.
2Gradually whisk in the oil.
4Refrigerate, tightly covered, up to three days.
5Whisk again before using.
7Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
8Wipe the flesh with a damp paper towel.
9Combine the salt, sugar and peppercorns in a small bowl.
10Rub the mixture onto the flesh side of both fillets.
11Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other.
12Place the salmon in a large plastic bag, press out the air and seal tightly.
13Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food.
14Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
15Lift fillets from the bag and discard the bag and accumulated liquid.
16Scrape the seasonings off the fish and pat dry. (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.)
17Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
18Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down).
19Begin slicing at the head end, making a 1/8-inch-thick slice.
20At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
21Using the knife, turn the slice over to the left as if turning the page of a book.
22Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
23Repeat with remaining fillet.
24Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
Originally Posted: Fri, Sep 23, 2016