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1
In a mixing bowl, combine the salt, sugar, and cracked black pepper and mix thoroughly.
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2
Set aside.
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3
Place half of the dill sprigs along the bottom of a glass or other nonreactive container large enough to hold the salmon in 1 layer.
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4
Place the salmon, skin side down, on top of the dill, then cover the entire salmon with the salt mixture, packing the cure into the salmon.
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5
Cover the fish with the remaining dill sprigs.
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6
Cover tightly with plastic wrap and place something heavy such as a skillet, weights, or a brick (which needs to be wrapped in plastic wrap), on top of the salmon.
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7
Refrigerate the salmon for 24 to 36 hours, turning occasionally to ensure even curing.
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8
Remove the salmon from the refrigerator and wipe off the curing mixture.
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9
Using a sharp knife, slice the salmon from the skin, cutting diagonally and making cuts as paper thin as possible.
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10
Serve with crispbread, rye crackers or pumpernickel bread, and Mustard Sauce for Gravlax.
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11
Note: Gravlax will keep, refrigerated for several days if wrapped in plastic wrap.
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12
For best results, remove as much of the cure from the salmon as possible once it has cured to the desired degree.
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13
Mustard-Dill Sauce for Gravlax:
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14
Combine mustard, sugar, vinegar, salt, and pepper in a large bowl and whisk to dissolve the sugar.
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15
While continuing to whisk, add the oil in a thin, steady stream until completely incorporated and emulsified.
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16
Stir in the dill and adjust seasoning, to taste.
