gravlax (fresh salmon marinated in dill)

How To Make gravlax (fresh salmon marinated in dill)

• 1

  For the sauce, mix the mustard, vinegar and sugar in a small bowl.
• 2

  Gradually whisk in the oil.
• 3

  Stir in the dill.
• 4

  Refrigerate, tightly covered, up to three days.
• 5

  Whisk again before using.
• 6

  Serve slightly chilled.
• 7

  Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
• 8

  Wipe the flesh with a damp paper towel.
• 9

  Combine the salt, sugar and peppercorns in a small bowl.
• 10

  Rub the mixture onto the flesh side of both fillets.
• 11

  Sprinkle 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.
• 12

  Place the salmon in a large plastic bag, press out the air and seal tightly.
• 13

  Put 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.
• 14

  Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
• 15

  Lift fillets from the bag and discard the bag and accumulated liquid.
• 16

  Scrape 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.)
• 17

  Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
• 18

  Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down).
• 19

  Begin slicing at the head end, making a 1/8-inch-thick slice.
• 20

  At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
• 21

  Using the knife, turn the slice over to the left as if turning the page of a book.
• 22

  Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
• 23

  Repeat with remaining fillet.
• 24

  Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card