GRAVLAX WITH CARAWAY & DILL-MUSTARD SAUCE

GRAVLAX WITH CARAWAY & DILL-MUSTARD SAUCE image

Number Of Ingredients 11

Ingredients

1 piece RawSpiceBar's Gravlax Spices
2 piece skin-on, sushi-grade salmon fillet, pin bones removed
4 tablespoon kosher salt, plus more for washing salmon
3 tablespoon vegetable oil, divided
1 tablespoon sugar
2 piece bunches dill
3 tablespoon white vinegar
2 tablespoon dill
5 tablespoon Dijon mustard
1 tablespoon sugar
1/4 cup canola or vegetable oil

Steps:

Fill a large bowl with cold water and add enough salt to make it taste like the sea. Add salmon and let stand 10 minutes.
In a skillet, toast RawSpiceBar's Gravlax Spices, stirring constantly, until fragrant, about 1 minute.
In a small bowl, stir together salt, sugar & RawSpiceBar's Gravlax Spices until thoroughly combined.
Remove salmon from bath and pat dry with paper towels. On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over, rubbing in with fingers.
Arrange half the dill all over the bottom of a baking dish large enough to hold salmon. Set salmon skin side down on bed of dill. Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill. Cover with plastic, then top with a weight (such as a smaller baking dish or plate with cans of beans on top). Refrigerate for 1 day.
Unpack salmon and turn skin-side up. Re-pack with dill, cover with plastic and set weight back on top. Refrigerate until salmon is sufficiently cured, 1 day longer for a lighter cure and 2 days longer for slightly more cure (slightly firmer texture and saltier flavor).
For the Sauce (right before serving): In a blender, mini food processor, or using an immersion blender, combine vinegar with dill, mustard, and sugar and blend until dill is very finely chopped. Add oil and blend until a smooth sauce is formed. Season with salt and pepper.
Unpack salmon, scraping off dill, and set on a work surface. Using a very sharp slicing knife, cut gravlax on the bias into thin slices. Arrange on slices of pumpernickel bread and drizzle sauce on top. Serve. Gravlax can be kept refrigerated tightly wrapped in plastic for approximately 5 days after curing.