Gravlax with Mustard Sauce

By norsegal8

Ingredients

• 1 3-lb. center-cut fresh salmon fillet
• 1 large bunch fresh dill, plus extra for garnish
• 1/2 cup kosher salt
• 1/2 cup sugar
• 2 tablespoons white peppercorns, crushed
• 1 tablespoon fennel seeds, crushed
• thin, dark pumpernickel rye, for serving
• mustard sauce

Preparation

Step 1

Cut the salmon fillet into 2 pieces crosswise and place one piece in a deep dish, skin side down. Wash and dry the dill and arrange it over the fish. Combine the salt, sugar, peppercorns and fennel seeds in a small bowl and sprinkle it over the dill. Place the other piece of salmon on top, skin side up. Cove the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the wrap and weigh it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.

To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with mustard sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill and serve at room temperature.