GRAVLAX WITH MUSTARD SAUCE

Gravlax with Mustard Sauce image

Provided by Marcus Samuelsson

Number Of Ingredients 14

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For gravlax:
One 2-3 lb. fresh salmon fillet (preferably center piece, skin on)
1 cup salt
1 cup sugar
2 tbs. cracked white peppercorns
3 bunches fresh dill, stems included
For mustard sauce:
1 tbs. sweet mustard
1 tsp. French mustard
2 tsp. sugar
1 1/2 tbs. white wine vinegar
Salt and pepper
3/4 cup salad oil
1/4 cup chopped dill

Steps:

Make gravlax:
Mix salt, sugar, and white peppercorns.
Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top.
Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
Make mustard sauce:
Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill.
Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.