- 450 g middle cut (if possible) fresh salmon
- 1 bunch fresh dill
- 2 tblsp chopped parsley and chives, mixed
- 1 tblsp granulated sugar
- 1 tblsp sea salt
- 1/2 teaspoon ground white pepper
- 2 tblsp chopped dill, parsley and chives, mixed
- lemon slices to garnish
For the sauce
- 3 tblsp dark french or german mustard
- 1 tsp mustard powder
- 2 tblsp caster sugar
- 4 g (or 5) olive oil
- Split the salmon lengthways and remove all the bones (or ask the fishmonger to do this).
- Mix the two mustards to a paste with the sugar and vinegar. Gradually beat in the oil to make a thick, vinaigrette-type sauce.
- To serve: remove the gravlax from the marinade and herbs, separate the two halves and pat them dry.
- Stir in the chopped herbs and a little of the juices from the gravlax.
- Place skin side down on a board, and garnish with lemon slices.
- Cut the gravlax in thin diagonal slices (as you would for smoked salmon) and serve with the mustard sauce.
- Wipe and dry the fish and place one half, skin side down, in a deep dish.
- Wash the dill and place it on top, then sprinkle over the chopped herbs, the sugar, salt and pepper.
- Place the other half of the salmon on top, skin side up.
- Cover it with foil and another plate then put heavy weights on top and leave it in a cool place for 48 hours.
- During this time, occasionally baste the fish inside and out with the liquid that gathers in the dish.
- If the weather is very hot, marinate the gravlax in the bottom of the refrigerator.