Graved Salmon – Gravlax with mustard and dill sauce

Ingredients for 6 servings:

• 1 kg salmon (end piece)
• 2 tsp white pepper
• 3 tbsp salt
• 3 tbsp sugar
• 2 bunches of dill
• 3 tbsp mustard, medium hot
• 3 tsp sugar
• 1 tbsp red wine vinegar or balsamic vinegar
• 1 dl oil, neutral (not olive oil)
• 3 bunches of dill
• possibly brandy or gin or aquavit

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Total time approx. 3 days 1 hour

This is how it is eaten in Sweden!

Cut open the salmon, unfold it, and remove the bones (tweezers are recommended for the large, deep-set bones). Leave the skin on. Mix the white pepper with the salt and sugar and spread it on both insides. Place the dill on both halves and fold the salmon back together. Place the whole thing in a plastic bag (if desired, add 1 tablespoon of brandy, gin, or aquavit) and store it in the refrigerator for 2-3 days (weighted down with a weight weighing about 1 kg). Turn it frequently during this time. The original recipe calls for burying the salmon in a cool hole in the ground. When the salmon is ready, remove the dill and roughly scrape off the remaining pepper, salt, and sugar mixture. Cut the salmon into slices that are not too thin. For the mustard and dill sauce, put the mustard, sugar, and vinegar in a saucepan and beat vigorously with a mixer. Slowly add the oil and finally the finely chopped dill (do not use the thick stems).