Gravlax Platter with Dill, Rye Bread and Mustard Sauce

Gravlax

• 600 g Salmon fillet, skin on, pin-boned
• 60 g Caster sugar
• 60 g Fine sea salt
• 2 tsp Black peppercorns
• 30 g Fresh dill

Mustard sauce and serving

• 2 tbsp Dijon mustard
• 1 tbsp White wine vinegar
• 4 tbsp Sunflower oil
• 1 medium Lemon
• 8 slices Rye bread

1. Check the salmon for any remaining pin bones and remove them. Lightly crush the peppercorns with the side of a knife or in a bowl with the end of a rolling pin. Roughly chop the dill.
2. In a bowl, mix the caster sugar, fine sea salt, crushed peppercorns and most of the dill, reserving a little dill for serving. Rub the cure all over the flesh side of the salmon, pressing it in evenly.
3. Place the salmon skin-side down in a dish and cover tightly (a snug lid or well-sealed covering works). Refrigerate for 36 hours, turning the salmon once halfway through and spooning any liquid over the top.
4. Lift the salmon out and scrape off the cure; pat dry with kitchen paper. Using a sharp knife, slice the gravlax very thinly on the diagonal, keeping the blade close to the skin.
5. Make the mustard sauce by whisking the Dijon mustard with the white wine vinegar, then slowly whisking in the sunflower oil until glossy and lightly thickened. Finely grate a little lemon zest into the sauce, then squeeze in a little lemon juice to taste.
6. Arrange the gravlax on a platter with the rye bread and lemon cut into wedges. Spoon the mustard sauce into a small bowl and scatter over the reserved dill to finish.

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