Gravlax

Ingredients

• 800 g salmon filletSubstitute: arctic char
• 80 g coarse saltSubstitute: sea salt
• 60 g sugar
• 2 large bunches fresh dill
• 2 tbsp black peppercorns
• 3 tbsp Dijon mustard
• 1 tbsp honeySubstitute: maple syrup
• 1 tbsp white vinegarSubstitute: lemon juice

Instructions

1. 1

   Mix salt, sugar, and crushed peppercorns together for the cure.

2. 2

   Place a large sheet of plastic wrap on a baking dish. Lay a thick bed of fresh dill down.

3. 3

   Place salmon skin-side down, coat the flesh generously with the cure mixture.

4. 4

   Cover with more dill, then wrap tightly in plastic. Place another dish on top and weigh it down.

5. 5

   Refrigerate for 48-72 hours, flipping the fish once a day and draining any liquid.

6. 6

   Make the mustard-dill sauce: whisk mustard, honey, vinegar, oil, and chopped dill.

7. 7

   Unwrap salmon, scrape off the cure, and slice paper-thin at an angle. Serve with the sauce, rye bread, and lemon.