Gravlax with Mustard-Dill Sauce

Name: Gravlax with Mustard-Dill Sauce
Ingredients: Author Eugenia Bone departs from La Vigilia tradition by serving this simple Scandinavian classic in lieu of a more complicated Italian dish.; FOR THE GRAVLAX:; 2 tbsp. kosher salt; 1 tbsp. freshly ground white pepper; 1 tbsp. sugar; 1⁄2 bunch dill, chopped; 2 tbsp. dried dill seeds; 1 21⁄2-lb. side of salmon, skin on; 3 tbsp. cognac; FOR THE SAUCE:; 1⁄4 cup dijon mustard; 1 tsp. dry mustard; 1 tbsp. sugar; 1⁄2 tsp. salt; 1 tbsp. fresh lemon juice; 1⁄4 cup extra-virgin olive oil; 2 tbsp. minced fresh dill; 1 loaf pumpernickel, thinly sliced; 1⁄2 bunch dill, trimmed into sprigs

Gravlax with Mustard-Dill Sauce was pinched from <a href="http://www.saveur.com/article/Recipes/Gravlax-with-Mustard-Dill-Sauce" target="_blank">www.saveur.com.</a>

INGREDIENTS

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Author Eugenia Bone departs from La Vigilia tradition by serving this simple Scandinavian classic in lieu of a more complicated Italian dish.

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FOR THE GRAVLAX:

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2 tbsp. kosher salt

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1 tbsp. freshly ground white pepper

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1 tbsp. sugar

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1⁄2 bunch dill, chopped

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2 tbsp. dried dill seeds

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1 21⁄2-lb. side of salmon, skin on

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3 tbsp. cognac

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FOR THE SAUCE:

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1⁄4 cup dijon mustard

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1 tsp. dry mustard

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1 tbsp. sugar

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1⁄2 tsp. salt

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1 tbsp. fresh lemon juice

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1⁄4 cup extra-virgin olive oil

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2 tbsp. minced fresh dill

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1 loaf pumpernickel, thinly sliced

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1⁄2 bunch dill, trimmed into sprigs

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