Swedish Gravlax

Ingredients:

2-1/2-3 pounds fresh salmon, center cut, cleaned and scaled, skin left on, cut into 2 fillets, small bones removed

1/3 cup kosher salt

1/3 cup sugar

Freshly ground black pepper to taste

1/2 teaspoon saltpeter

Garnish:

1 bunch of fresh dill, chopped

The Dressing: 1/4 cup vegetable oil

Pinch of sugar

2 teaspoons distilled white vinegar

1/2 teaspoon Dijon mustard

Cooking Instructions:

Tell your fishmonger what you are making and he will help you prepare the fish. Be sure that there are no small bones in the fish. Mix all the ingredients for the curing salt in a bowl. Lay the two fillets side by side, skin side down, on a plastic tray and sprinkle with the curing salt. Place the dill on top of one of the fillets and put the other fillet on top, like a sandwhich. Wrap the entire fish with plastic wrap and then with aluminum foil. Place a small wooden board on top and put a clean brick on top as a weight. Place the whole works in the refrigerator to cure for 2 days. To prepare for serving, slice each fillet into very thin pieces across the grain, thus removing the slice from the skin. This will take a very sharp knife. Mix together the ingredients for the dressing. Arrange the slices on a platter and top with the dressing. This can be served with any breads.

#sweden #mustard #salmon