How To Make Dill Infused Gravlax with Mustard Sauce

Images and Recipe by Nevada Berg of North Wild Kitchen

Serves 6 to 8

For the Gravlax

• About 6 3/4 pounds (3 kg) whole fresh or frozen salmon or trout

• 5 tablespoons (75 g) granulated sugar per 2 ¼ pounds (1 kg) fish

• 5 tablespoons (75 g) fine salt per 2 ¼ pounds (1 kg) fish

• 20 black peppercorns, crushed

• 2 to 3 bunches fresh dill, chopped

For the Mustard Sauce

• 6 ounces (170 g) mayonnaise

• 2 tablespoons whole-grain honey mustard

• 2 tablespoons heavy cream

• Dash of orange juice

• 2 teaspoons finely chopped fresh dill

DIRECTIONS

For the gravlax:
Filet the fish so you have 2 large skin-on filets; remove the bones. I recommend checking for bones again when the curing process is complete.

In a large bowl, combine the sugar, salt, and peppercorns. Spread about 1/3 of the mixture in an even layer on the bottom of a roasting pan, top with about 1/3 of the dill, and place a filet, skin side down, on top. Spread about 1/3 of the salt mixture and 1/3 of the dill on the flesh side of the filet then arrange the second filet, flesh side down, on top. This way the skin is on the outside and the flesh sides are pressing against each other. Spread the remaining salt mixture and dill on the skin side of the top filet, discarding any excess. Cover the filets with a cutting board or wood plank and top with something that weighs 2¼ to 4½ pounds (1 to 2 kg). Refrigerate for 2 days. Every 12 hours, turn the fish filets over without separating them and pour any juices in the pan over the top and sides of the filets. After 2 days, take the filets apart and pat them dry. Wrap the filets together in aluminum foil and refrigerate for 1 more day to enhance the flavor. The gravlax is ready to be served at this point or can be refrigerated for up to 5 days or frozen for up to 3 months.

For the mustard sauce:
In a small bowl, whisk together the mayonnaise, mustard, heavy cream, orange juice, and dill. Cover and refrigerate for up to 1 week.

Slice the gravlax into thin strips and serve with the mustard sauce.