Gravlox
2 1/2 pounds fresh salmon, center cut
1/2 cup salt
1/4 cup granulated sugar
20 coarsely crushed white peppercorns
About 2 ounces chopped fresh dill
Clean salmon; cut in fillets. Do not remove skin. Wipe fish dry with paper
towel; do not rinse. Rub fish with salt mixed with sugar. Sprinkle part of salt
mixture and some dill in a deep enamel or stainless steel baking dish. Place 1
piece salmon, skin side down, in dish and sprinkle generously with dill, crushed
peppercorn and salt mixture. Cover with second piece of salmon, skin side up.
Sprinkle with remaining salt mixture. Cover with aluminum foil and a light
weight, such as a chopping board. refrigerate for at least 1 to 2 days. Turn
salmon every day.
Gravlox will keep for 1 to 3 weeks in the refrigerator. To serve, cut in slices
free from the skin. Garnish with lettuce, dill and lemon wedges. It may also be
served with the sauce.
Sauce
3 tablespoons vegetable oil
1 tablespoon red wine vinegar
1 tablespoon sugar
1/3 teaspoon salt
1 pinch white pepper
2/3 tablespoon prepared mustard
2/3 tablespoon finely chopped fresh dill
Shake or beat all ingredients together except dill. Add dill or serve it from a
separate bowl.