Anonymous Fri Oct 07 11:33:14 2005

12 oz. fresh salmon

1 bunch fresh dill

7 tbsp. granulated sugar

7 tbsp. kosher salt

pinch coarse black pepper

Mustard-Dill Sauce

MUSTARD-DILL SAUCE

4 tbsp. Dijon mustard

1 tbsp. vinegar

1/2 tbsp. sugar

1/2 cup peanut oil

1 tbsp. chopped dill

salt and pepper, to taste

Remove any bones from the salmon and spread over the dill, reserving 4 sprigs for garnish. Mix sugar, salt and pepper together and sprinkle all over the salmon. Cover with plastic wrap. Place a 2 lb. weight on top to press salmon. Refrigerate for 3 days, turning the salmon each day so that it is completely marinated.

Remove salmon from marinade after 3 days. Pat dry and scrape off dill and pepper with a very sharp knife. Slice as you would slice smoked salmon.

Serve as an appetizer with Mustard-Dill Sauce and a sprig of dill as garnish.

MUSTARD-DILL SAUCE

Mix the Dijon mustard, vinegar and sugar in a bowl. While constantly whipping, add the peanut oil slowly. Add the chopped dill and salt and pepper to taste.

Make sure you marinate the gravlax for just 3 days, turning regularly. If you marinate longer, the salmon will become salty; if you do not marinate long enough, it will not have the sublime flavor created by this unusual marinade.