Gravlax with Mustard-Dill Sauce

Instructions

1. Prepare the salmon
   Check the salmon fillet for any small bones and remove them with tweezers. Pat the salmon dry with paper towels. If using a whole fillet, cut it in half crosswise to create two equal-sized pieces.
2. Create the curing mixture
   In a small bowl, combine the sugar, salt, and crushed peppercorns. Mix thoroughly to create a uniform curing mixture.
3. Apply the cure
   Place a large sheet of plastic wrap on a work surface. Sprinkle half of the chopped dill on the plastic wrap. Place one salmon piece skin-side down on the dill. Sprinkle the curing mixture evenly over the flesh side, pressing gently to adhere. Drizzle the aquavit or vodka over the salmon if using. Cover with the remaining dill.
4. Sandwich the salmon
   Place the second piece of salmon on top, flesh-side down (creating a sandwich with the skin on the outside). Wrap the salmon tightly in the plastic wrap, then wrap again in another layer of plastic to prevent leaking.
5. Cure the salmon
   Place the wrapped salmon on a rimmed baking sheet. Put another baking sheet on top and weigh it down with heavy cans or weights. Refrigerate for 48 hours, turning the salmon package over every 12 hours to ensure even curing.
6. Prepare the mustard-dill sauce
   While the salmon is curing, make the sauce. In a medium bowl, whisk together the Dijon mustard, sugar, and white wine vinegar. Slowly drizzle in the oil while whisking continuously to emulsify. Stir in the chopped dill and season with salt and pepper to taste. Refrigerate until ready to serve.
7. Finish the gravlax
   After 48 hours, unwrap the salmon and rinse off the cure mixture under cold water. Pat dry with paper towels. Place the salmon on a cutting board and use a very sharp knife to slice the gravlax thinly at an angle, leaving the skin behind.
8. Serve
   Arrange the sliced gravlax on a serving platter. Serve with the mustard-dill sauce, lemon wedges, capers, thinly sliced red onion, and dark rye bread or crisp bread if desired.