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1
Wash and pat the salmon dry with paper towels.
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2
In a bowl, combine the salt, sugar, and pepper.
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3
Arrange a few sprigs of dill in the center of a sheet of foil large enough to envelop the fish.
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4
Place 1 fillet, the skin side down, on top of the dill.
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5
Sprinkle with half the seasonings and some of the dill.
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6
Place the remaining fillet, the skin side up, on top of the seasonings.
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7
Sprinkle with the remaining seasonings and dill.
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8
Tightly wrap the foil around the fish, set the fish on a baking dish, and weigh down with a heavy board.
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9
Refrigerate for at least 2 days, turning once every 12 hours and basting with its natural juices.
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10
For the Mustard Dill Sauce:
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11
In a mixng bowl, combne the prepared and dry mustards.
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12
Whisk in the sugar, vinegar, and wine.
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13
Slowly whisk in the oil t make a sauce that is the consistency of mayonnaise.
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14
FOld in the dill and chill.
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15
When the gravlax is ready, wipe off the dill and seasoning with a paper towel.
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16
Thinly slice on the diagonal, removing the rosy flesh from the skin as you would smoked salmon.
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17
Serve with Mustard Dill Sauce, freshly milled pepper, and black bread.
