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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 plastic wrap. 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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3
Sprinkle over half of the cure and top with the other half of the salmon skin-side up.
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4
Sprinkle over the remaining curing mixture on top of the fillet and wrap up in the plastic wrap.
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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 every 6 hours, for 3-4 days, where possible.
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7
Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
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8
Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
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9
Wrap tightly in plastic wrap and chill for 6 hours.
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10
To make the sauce: in a large bowl whisk the mustard and sugar together with the egg yolk.
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11
Gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. Start to add the oil at a constant pace.
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12
Add the fresh dill and mix well.
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13
To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
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14
Place 3-4 good slices on a plate along with a spoonful of the sauce.
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15
Serve with rye bread.
