Gravlax with Dill Mustard Sauce

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Gravlax with Dill Mustard Sauce

2-3 pound salmon fillet, halved lengthwise and thoroughly boned (preferably wild caught)

1 large bunch of dill

1/3 cup kosher salt

1/3 cup granulated sugar

2 tablespoons freshly ground pepper

5 or 6 drops liquid smoke

Place half the fish, skin side down, in a deep glass dish. Spread most of the dill (saving a small amount for dill mustard sauce).

Mix remainder of ingredients and sprinkle over the dill. Top with the other half of fish, skin side up. You now have a dill sandwich on fish.

Cover the fish with clear plastic wrap and weight it with a five-pound object. I use a patio brick, which I ran through the dishwasher. I covered it with aluminum foil and placed it in a plastic bag.

Refrigerate the weighted fish for 48 to 72 hours, turning the salmon every 12 hours and basting with the accumulated juices.

To serve, remove fish from marinade (save your brick for next time), scrape away dill and spices and pat dry. Slice diagonally very thin and serve with any or all of the following: lemon/lime wedges, assorted bagels and black bread, thinly sliced purple onion, capers, cream cheese and dill mustard sauce (recipe follows).

Serves 6-10

Dill Mustard Sauce

½ cup sweet mustard

½ cup dairy sour cream

¼ cup chopped fresh dill

Mix all ingredients together. Cover and refrigerate until needed.