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1
To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine.
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2
Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
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3
Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
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4
Sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film.
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5
Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
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6
Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
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7
Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
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8
Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
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9
To make the sauce:
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10
In a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified.
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11
Start to add the oil at a constant pace, when used up whisk in the vinegar.
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12
Taste the sauce and adjust seasoning if needed, add the dill and mix well.
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13
To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
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14
Garnish with the dill.
