Swedish Gravlax

Instructions

1. Prepare the salmon
   Check the salmon fillet for any remaining bones and remove them with tweezers. Rinse the salmon under cold water and pat it completely dry with paper towels.
2. Make the cure mixture
   In a bowl, mix together the salt, sugar, and crushed white peppercorns until well combined. Set aside half of the dill for later use.
3. Apply the cure
   Place a large piece of plastic wrap on your work surface. Sprinkle half of the remaining dill on the plastic wrap, then lay the salmon skin-side down on top. Sprinkle the salt-sugar mixture evenly over the flesh side of the salmon, pressing it gently into the flesh. Drizzle the aquavit or vodka over the salmon if using. Cover with the remaining dill.
4. Wrap and cure
   Wrap the salmon tightly in the plastic wrap, then place it in a shallow dish. Put another dish on top and weigh it down with heavy cans or other weights. Refrigerate for 48 hours, turning the salmon every 12 hours and basting occasionally with any liquid that accumulates.
5. Prepare the sauce
   While the salmon is curing, prepare the mustard-dill sauce. In a small bowl, whisk together the Dijon mustard, whole grain mustard, white wine vinegar, and sugar until smooth. Slowly whisk in the vegetable oil until emulsified. Stir in the finely chopped dill. Refrigerate until ready to serve.
6. Finish the gravlax
   After 48 hours, unwrap the salmon and gently rinse off the cure mixture and dill under cold running water. Pat the salmon dry with paper towels.
7. Slice and serve
   Using a long, thin, sharp knife, slice the gravlax thinly at an angle, cutting away from the skin. Arrange the slices on a serving platter and serve with the mustard-dill sauce, lemon wedges, capers, and thinly sliced rye bread.