Gravlaks with Sweet Mustard Sauce

1. 1

   Rinse the fillets in cold water and pat them dry with paper towels.

2. 2

   Combine the salt and sugar, and rub the flesh side of the fish with the mixture.

3. 3

   Place one fillet skin side down in a deep dish just big enough to hold the fillets.

4. 4

   Scatter the pepper, fresh dill, and dill seeds over it.

5. 5

   Place the other fillet skin side up on top.

6. 6

   Cover the dish with plastic wrap and place a heavy weight, such as two heavy dishes or a saucepan, on top of the fish.

7. 7

   Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.

8. 8

   To serve, discard the brining liquid and brush off the dill.

9. 9

   Slice the fish into thin slices on the diagonal with a sharp thin knife.

10. 10

    The flesh from the tail will be leaner than the flesh from the belly.

11. 11

    Serve with the mustard sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.