Norwegian Salmon Gravlax with Mustard Sauce

Procedure

Salmon

• Chop the dill.
• Mix together 1.5 tbsp salt, 1.5 tbsp sugar and pepper, and rub on both sides of salmon fillet. Sprinkle 3 tbsp dill on top and place in a tightly closed plastic bag.
• Place bag in refrigerator for 48 hours, turning fillet once or twice.
• Salmon will keep up to 1 week in refrigerator, or can be frozen for later use. 

Mustard Sauce

• Mix mustard, remaining 3 tbsp sugar, vinegar and 2 tbsp dill in a bowl.
• Whisk oil in slowly, stirring constantly, until thick and smooth. Season with salt and pepper. (Sauce is best when made a couple of hours ahead, and can keep up to 1 week in  refrigerator).

Dill Stewed Potatoes

• Cut potatoes into 1/2" cubes.
• Boil potatoes in lightly salted water in medium saucepan until soft, about 8 minutes, then remove from pan and drain water.
• In the same pan, bring milk just to a boil and season with dill, salt and pepper.
• Mix cornstarch in small amount of cold water and whisk into boiling milk until you have thick sauce.
• Add potatoes to sauce and let heat for a few minutes before serving.
• Slice cold gravlax at an angle into thin slices. Top with mustard sauce and serve with stewed potatoes on the side.

Serving Suggestion:

• Gravlax can also be grilled, pan-fried or poached by cutting salt and sugar by half, and marinating for only 24 hours. Be careful not to overcook.
• Enjoy leftover gravlax on toast, crackers or in your favorite salad.
• Accompany with a white wine or béchamel sauce flavored with Dijon mustard and freshly chopped dill.