Cured salmon gravlax and mustard sauce hovmästarsås

Name: Cured salmon gravlax and mustard sauce hovmästarsås
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Cuisine: En
Ingredients: 1 libras of nice thick and fatty salmon file; 1 large bunch of fresh dill; 4 tablespoons salt; 4 tablespoons sugar; 1 ½ tablespoon crushed whole white pepper; 6 tablespoons sugar; Pinch of salt; 2 tablespoons white wine vinegar; 10 tablespoons of nice yellow mustard; 6-8 tablespoons vegetable or olive oil; ¼ cup chopped fresh dill

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Main Dish

Very Easy

20 min

Preparation

Preparation15 min

Cook time5 min

Cured Salmon Gravlax:
Make sure that the salmon is fresh or previously frozen. You can also freeze if after you have cured it. Cut the salmon file in half. Mix the salt, pepper and sugar in a bowl. Chop the dill. Rub the salmon fillets with the sugar and salt mixture both front and back. You want your salmon to be covered with this mixture, use it all. Put one of the salmon pieces skin down in a deep dish and add dill. Place the other piece of salmon, skin side up on top of the first one. Wrap the salmon pieces in plastic wrap and place it back into the dish. Juices will come out of your salmon so make sure you have a dish under this that can cover it or put it in a zip locked bag. Place something heavy on the salmon, like a book or zip locked bag with coins. Put the salmon in the refrigerator for 3 days. Turn the salmon twice a day. After 3 days take out the salmon and remove the dill and spices using your hands, do not rinse the salmon. At this point the salmon is ready to be served, or you can freeze it and use it for another time. Serve as an appetizer on toast with lettuce leaves and Hovmästarsås or serve as a main course with cooked fresh potatoes and Hovmästarsås.
Mustard Sauce Hovmästarsås:
Pour the vinegar in a small bowl, mix with sugar and salt and stir until somewhat dissolved. Add mustard and oil and stir until well mixed. Cut the dill finely with scissors in a cup. Add dill to the sauce and stir to mix.