Raw salmon cured under weight with salt, sugar and dill until firm and translucent, sliced paper-thin and served with a sweet mustard-dill sauce and dark rye bread. Traditional curing takes two to three days, far longer than a quick marinade.
Mix the cure
Stir together the coarse salt, sugar, crushed white peppercorns and chopped dill.
Pack the salmon
Lay the salmon skin-side down on a sheet of plastic wrap, pack the cure evenly over the flesh, and wrap it tightly.
Weight and refrigerate
Place the wrapped salmon in a dish, set a light weight on top, and refrigerate to cure for at least 24 hours.
Flip and re-weight
After the first day, drain off any liquid that has collected, flip the salmon over, and re-weight it before continuing to cure.
Rinse and dry
Once fully cured, rinse the cure off under cold water and pat the salmon completely dry.
Make the mustard-dill sauce
Whisk the mustard, sugar and vinegar together, then slowly whisk in the oil until it emulsifies into a thick sauce, and stir in the extra dill.
Slice thin and serve
Slice the gravlax on an angle into very thin sheets, working away from the skin, and serve with the mustard-dill sauce and dark rye bread.
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