Ingredients
- 2 Atlantic salmon fillets, 300–400 g each
- ¼ cup caster sugar
- ¼ cup coarse sea salt
- 1 teaspoon white peppercorns, cracked
- 1 bunch fresh dill
- cucumber and red capsicum slices, to serve
- rye bread and crackers
Mustard sauce
- ½ cup French mustard
- 1 teaspoon dry mustard
- ¼ cup honey
- 2 tablespoons tarragon vinegar
- 2 tablespoons fresh dill, chopped
- ⅓ cup oil
Method
1. Wash the fillets and pat dry on paper towels.
2. In a small bowl combine sugar, salt and white peppercorns. Press the mixture onto flesh side of each fillet.
3. Place one fillet flesh side up in shallow glass or ceramic dish. Cover thickly with dill sprigs. Place other fillet on top of the first fillet with the skin side up.
4. Cover fish with plastic wrap and place a 1 kg weight on top of covered fish. Refrigerate 48 to 72 hours. Turn the fillets every 12 hours and at this point spoon some of the marinade, formed as fish stands, into the centre between the two fillets.
5. To serve: Scrape off salt and dill mixture. Cut gravlax into very thin slices at an angle as you would cut smoked salmon. Serve with cucumber, capsicum and mustard sauce and accompany with rye bread and crackers.
6. To make Mustard Sauce: Combine all the sauce ingredients except oil in food processor. With motor running, gradually pour oil in thin stream through feed tube. Process until well combined and thick. Makes 1 cup.
