Gravlax (Smoked Salmon) - cooking recipe

Ingredients

2 salmon fillets, 2-3 lbs. total, skin on
Cure
1/2 cup fresh dill
3 tablespoons sugar
2 tablespoons kosher salt
2 teaspoons white pepper, coarsely ground
Mustard Sauce
1 tablespoon white vinegar
2 tablespoons prepared mustard
1 tablespoon sugar
6 tablespoons sour cream
3 tablespoons fresh dill, minced

Preparation

Spread cure all over both pieces of salmon and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside.
Put on a large plate and then place a heavy weight on top.
Put in refrigerator for 2 days, turning once or twice per day.
Scrape off excess rub.
Smoke at 200F for 45 minutes.
Serve salmon cold with Mustard sauce.
Mustard Sauce:
Slowly, one at a time in the order listed, blend ingredients in a food processor.