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1
Cut the salmon in half crosswise and place half the fish skin side down in a deep dish.
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2
Wash and shake dry the dill and place it on the fish.
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3
Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish.
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4
Place the other half of salmon over the dill, skin side up.
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5
Cover the dish with aluminum foil.
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6
Place a smaller pan on top of the foil and weight it with some heavy cans.
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7
Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
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8
Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill.
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9
With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon.
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10
Serve with dark pumpernickel bread and mustard sauce.
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11
You can also serve with chopped red onion and capers, if desired.
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12
1/4 cup Dijon mustard
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13
1 teaspoon ground dry mustard
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14
3 tablespoons sugar
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15
2 tablespoons white wine vinegar
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16
1/3 cup olive oil
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17
3 tablespoons chopped fresh dill
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18
Combine the mustards, sugar, and vinegar in a small bowl.
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19
Slowly whisk in the oil and stir in the chopped dill.
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20
Serve with the gravlax.
