Gravad Lax with Mustard Sauce Recipe | Epicurious.com
"This very ancient dish of pickled salmon is of Swedish origin, and considered by a great many Scandinavians to be superior to smoked salmon. It must be made with fresh fish that has never been frozen, and with a plentiful supply of fresh dill weed...."
INGREDIENTS
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7-8 pounds middle cut of fresh salmon in one piece, with bones
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2/3 cup salt
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1/2 cup sugar
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1 tablespoon whole white pepper, coarsely crushed
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1 teaspoon whole allspice, coarsely crushed
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6 tablespoons cognac
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2 large bunches fresh dill weed
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9 tablespoons light olive oil
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3 tablespoons white vinegar
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2-3 tablespoons prepared sharp mustard
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3/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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1/4 cup sugar
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1/8 teaspoon cardamom
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