Gravlax - Cured Salmon

I made Gravlax for Thanksgiving and Christmas. Its salmon cured in salt and sugar and made a mustard sauce to go with it. This is a Swedish dish which in the U.S. northeastern region, in Boston, they call it Lox eaten with bagel and cream cheese. I made a Brioche bread to go with it instead.

Recipe:

1 whole salmon approx 3 pounds

1 bunch of dill

1/2 cup sugar

1/4 cup salt

2 tbl spoon white peppercorns

1 tbl spoon whole fennel seeds

1 tbl spoon coriander seeds

Toast the peppercorns, fennel and corinader on a small pan until fragrant. Crushed roughly in a mortar. Mix with sugar and salt in a bowl.

Wash and dry salmon and dill.

Arrange salmon on aluminium foil over a deep dish. Cover dill on salmon leaving some dill for garnishing and eating. Sprinkle mixture over dill. Cover with aluminium foil tightly and place a heavy object over it to weigh it down.

Refrigerate overnight.

To serve, remove all the dill. Slice thinly just like smoked salmon. Garnish with Fresh Dill.