Gravlax with Mustard Sauce

Ingredients:

Fresh salmon fillet, skin on2 pieces, about 1 ½ lb each

Sugar4 tbsp

Salt3 tbsp

White peppercorns, crushed2 tbsp

Fresh dill, chopped1 bunch

Dijon mustard3 tbsp

Sugar (for sauce)2 tbsp

White wine vinegar2 tbsp

Salt (for sauce)pinch

Sunflower oil150 ml

Fresh dill, chopped (for sauce)3 tbsp

Preparation Time:

2880 minutes

Method:

1. Place the salmon fillets skin side down on a board. Mix together the sugar, salt, peppercorns, and dill, then spread evenly over the salmon. 2. Sandwich the fillets together, flesh sides touching. Wrap tightly in plastic wrap and place in a shallow dish. Put a weight on top and refrigerate for 48 hours, turning the fish occasionally. 3. To serve, unwrap the salmon, scrape off the dill and spices, and pat dry. Slice thinly on the diagonal. 4. For the mustard sauce, whisk together mustard, sugar, vinegar, and salt. Gradually whisk in the oil until thickened, then stir in dill. Serve with the gravlax.