Gravlax

Name: Gravlax
Total time: 48 h 23 min
Yield: 2 servings
Cuisine: swedish
Ingredients: 300 g Salmon Fillet; 30 g Sugar; 30 g Coarse Salt; 2 pcs Dill; 1.3 tsp White Pepper; 2 tbsp Sweet Mustard; 3 tbsp Neutral Oil; 1 tsp White Wine Vinegar

Silky cured salmon with dill, white pepper and a cool mustard glaze.

Ingredients

300 g Salmon Fillet
30 g Sugar
30 g Coarse Salt
2 pcs Dill
1.25 tsp White Pepper
2 tbsp Sweet Mustard
3 tbsp Neutral Oil
1 tsp White Wine Vinegar

Method

In a bowl, combine {sugar}, {coarse_salt}, most of the {dill}, and {white_pepper} until evenly mixed and fragrant.
Pat {salmon_fillet} dry so the cure adheres evenly, then pack it with the {sugar}, {coarse_salt}, {dill}, and {white_pepper}. Set it in a snug dish, weight it lightly, and refrigerate until firm and deeper in color, turning once halfway through.
Whisk {sweet_mustard}, {white_wine_vinegar}, a pinch of {sugar}, and {white_pepper}, then stream in {neutral_oil} until glossy. Fold in the remaining {dill} and taste for a sweet-sharp balance.
Rinse the cure from {salmon_fillet}, pat it very dry, then slice it thinly against the grain with a long sharp knife for a silky texture.
Arrange {salmon_fillet} in loose folds on chilled plates, spoon over a thin film of {sweet_mustard} sauce, and finish with the last of the {dill} for a fresh bright lift.