Dilled Gravlax With Mustard Sauce
- 1 teaspoon whole white peppercorns
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds
- 2 tablespoons sea salt
- 2 teaspoons sugar
- 1 skin-on salmon fillet - (abt 16 oz)
- 1 cup chopped fresh dill divided
- 2 tablespoons honey mustard
- 1 tablespoon distilled white vinegar
- 3 tablespoons grapeseed oil or canola oil
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon salt
- FOR SERVING:
- Mini pumpernickel or brioche toasts
- Dill sprigs
For Gravlax: Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan. Transfer spices to small bowl. Mix in salt and sugar.
Using small sharp knife, poke 12 small holes through skin of salmon. Rub 1/3 of spice mixture over skin. Sprinkle 1/3 cup chopped dill in bottom of 7- by 7- by 2-inch or 8- by 8- by 2-inch glass baking dish. Place salmon, skin-side down, atop dill. Rub remaining spice mixture into top of salmon. Press 2/3 cup chopped dill onto salmon. Cover with plastic wrap, pressing directly onto fish. Place plate or another pan atop plastic. Place heavy cans on plate. Refrigerate 2 to 3 days.
For Sauce: Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil. Stir in chopped dill and salt. Season with ground black pepper. (Sauce can be made 3 days ahead. Cover and chill.)
Scrape spices and dill off both sides of salmon (some spice mixture will remain). Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin.
Arrange toasts on platter; top with salmon slices, sauce, and dill sprigs.
This recipe yields 4 servings.
What To Drink: Champagne (or sparkling wine) is a classic aperitif, and versatile enough to pair nicely with the salmon's slightly sweet mustard sauce.