Gravlax with Mustard Sauce

Ingredients for the Gravlax:

2 lbs. Salmon fillet, fresh, skin on (preferable, it holds the salmon together during the pressing process)

2 Tablespoons salt, Kosher

3 Tablespoons sugar

1 Tablespoon crushed black peppercorns 

1/2 cup dill, fresh, chopped

1 Tablespoon chives, fresh, sliced thin

Lemon, sliced

Method for the Gravlax:
1. Cut the salmon fillet into two equal pieces.  Place the salmon on a sheet of heavy duty aluminum foil.

2. Combine the salt, sugar, and black pepper corns

3. Place an equal amount of salt mixture on top of each piece of salmon.

4. Place one 1/2 of the dill on top of each piece of salmon.

5. Place the salmon dill sides together, one on top of the other.

6. Wrap the salmon tightly in the heavy duty aluminum foil.

7. Wrap a 10 lb. weight or something equivalent wrapped in heavy duty aluminum foil.

8. Place the salmon on a tray in the refrigerator with the weight on top. Allow to sit for 1 1/2 days.

9. After 1 1/2 days, turn the salmon over and replace the weight for another 1 1/2 days.

10. At the end of three days the salmon is ready to eat.

11. Remove the salmon from the foil package. Gently scrape the dill, salt/sugar and pepper off the fillets. Do not rinse with water.

12. Using a Sharpe knife. Remove the salmon skin (watch the attached video if you don't know how) from each fillet.

13. Using a Sharpe knife again, slice the salmon very thin, yet still holding together.  Place the salmon slices on the chilled platter. Garnish with fresh chives, lemon slices and Mustard Sauce.

Ingredients for Mustard Sauce:

3 Tablespoons Dijon mustard

2 Tablespoons sugar

1 1/2 Tablespoons white vinegar

6 oz. Olive oil

1 Tablespoon dill, fresh, chopped

Method for the Mustard Sauce:

1. Whisk the above ingredients together.

2. Serve in a small bowl along side the salmon.