gravlax

serves 12 as an appetizer

• 2 – 1 lb. center cut sashimi grade farm raised atlantic salmon fillets (2 pieces the same size that will fit together on top of each other) pin bones removed
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1 t crushed peppercorns
• 2 bunches fresh dill, coarse chop, save a couple sprigs for garnish and put 3 t chopped aside for mustard dill sauce

swedish mustard dill sauce

• 5 t coarse grainy mustard
• 1 t rice or white wine vinegar
• 3 t sugar
• 3 t fresh chopped dill
• 2 t olive oil

mix ingredients and whisk vigorously

chop dill, save a few sprigs for garnish and 3 t for sauce

combine salt, sugar and peppercorns in mixing bowl

place salmon fillets on a cutting board and coat heavily all around with sugar, salt mixture

on a large piece of plastic wrap (enough to tightly wrap fish), spread 1/3 of remaining salt sugar mix and 1/3 of dill

place one fillet skin side down on top of mix on the plastic wrap

sprinkle 1/3 of the dill, and 1/3 of salt sugar mix over fillet

place other fillet on top skin side up

spread the rest of the dill and salt sugar mix on top

tightly wrap sandwiched fillets in plastic wrap and place a board, pan or any flat object that will cover fillets on top

next place a heavy object on top of board such as a brick or an iron skillet. we used a 49 1/2 oz. can of chicken stock

cure in fridge for 72 hours, flipping every 12 hours or so

spread curing liquid around each time you flip it

when finished curing, rinse fillets and pat them dry

slice on the bias as thinly as you can with a long, sharp knife making slices about 1 1/2 inches wide

serve on cocktail rye bread or pumpernickel with a small dollop of swedish mustard dill sauce

garnish with tiny sprigs of fresh dill

gravlax will keep for up to a week in the fridge