Gravlax (Fresh Salmon Marinated In Dill) - cooking recipe

Ingredients

2 skin-on salmon fillets (about 2 pounds each)
1/4 cup coarse salt (kosher) or 1/4 cup salt
1/4 cup sugar
1 tablespoon peppercorns (white or black) or 1 tablespoon peppercorn (white or black)
1/4 cup coarsely-chopped fresh dill
rye bread (optional) or dark rye, cocktail bread slices (optional)
MUSTARD DILL SAUCE
2 tablespoons stone-ground sweet mustard, sweet-hot mustard or 2 tablespoons country-style dijon mustard
1 tablespoon white wine vinegar
2 teaspoons sugar (3 to 4 teaspoons if)
using Dijon mustard
1/3 cup vegetable oil
1 tablespoon finely-chopped fresh dill weed
dry dill weed

Preparation

For the sauce, mix the mustard, vinegar and sugar in a small bowl.
Gradually whisk in the oil.
Stir in the dill.
Refrigerate, tightly covered, up to three days.
Whisk again before using.
Serve slightly chilled.
Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
Wipe the flesh with a damp paper towel.
Combine the salt, sugar and peppercorns in a small bowl.
Rub the mixture onto the flesh side of both fillets.
Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other.
Place the salmon in a large plastic bag, press out the air and seal tightly.
Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food.
Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
Lift fillets from the bag and discard the bag and accumulated liquid.
Scrape the seasonings off the fish and pat dry. (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.)
Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down).
Begin slicing at the head end, making a 1/8-inch-thick slice.
At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
Using the knife, turn the slice over to the left as if turning the page of a book.
Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
Repeat with remaining fillet.
Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
NOTE: You can keep gravlax in the refrigerator up to 10 days after curing, serving it anytime withing that span. Wrap sliced or unsliced gravlax in plastic and store in the coldest part of your refrigerator.