gravlax (fresh salmon marinated in dill)

How To Make gravlax (fresh salmon marinated in dill)

• Step 1
  For the sauce, mix the mustard, vinegar and sugar in a small bowl.
• Step 2
  Gradually whisk in the oil.
• Step 3
  Stir in the dill.
• Step 4
  Refrigerate, tightly covered, up to three days.
• Step 5
  Whisk again before using.
• Step 6
  Serve slightly chilled.
• Step 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.
• Step 8
  Wipe the flesh with a damp paper towel.
• Step 9
  Combine the salt, sugar and peppercorns in a small bowl.
• Step 10
  Rub the mixture onto the flesh side of both fillets.
• Step 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.
• Step 12
  Place the salmon in a large plastic bag, press out the air and seal tightly.
• Step 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.
• Step 14
  Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
• Step 15
  Lift fillets from the bag and discard the bag and accumulated liquid.
• Step 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.)
• Step 17
  Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
• Step 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).
• Step 19
  Begin slicing at the head end, making a 1/8-inch-thick slice.
• Step 20
  At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
• Step 21
  Using the knife, turn the slice over to the left as if turning the page of a book.
• Step 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.
• Step 23
  Repeat with remaining fillet.
• Step 24
  Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
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