Gravlax — Dill-Cured Salmon Fillet with Mustard Sauce

Ingredients

• 1½ lb Salmon Fillet, skin on, pin bones pulled
• 3 tbsp coarse salt
• 3 tbsp sugar
• 1 tbsp crushed white peppercorns
• 1 large bunch dill, roughly chopped
• 2 tbsp sweet brown mustard
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• ⅓ cup neutral oil
• Rye crispbread, for serving

Method

1. Mix the salt, sugar, and crushed peppercorns. Lay the Salmon Fillet skin-down in a dish, rub the cure over the flesh, and bury it under most of the dill.
2. Cover tightly, weight it with a plate and a couple of cans, and refrigerate 36–48 hours. Turn it once a day and spoon the brine that collects back over the top.
3. For the hovmästarsås, whisk both mustards with the vinegar and a pinch of salt, then drizzle in the oil while whisking until it thickens like loose mayonnaise. Fold in the remaining chopped dill.
4. Scrape the cure off, pat dry, and slice on a long diagonal as thin as your knife and nerve allow, leaving the skin behind.
5. Fan over crispbread with the mustard sauce. Cured fish keeps 4 days sliced-side down and wrapped.