Gravlaks (Norwegian Dill-Cured Salmon)

Instructions

1. Mix the salt, sugar and crushed peppercorns in a small bowl.
2. Cut the salmon crosswise into two equal pieces. Lay one piece skin side down on a double sheet of plastic wrap.
3. Spread half the salt mixture over the flesh, cover with half the dill, and sprinkle with half the aquavit. Spread the remaining salt mixture and dill on the second piece and sprinkle with the rest of the aquavit, then lay it flesh side down on the first piece, like a sandwich.
4. Wrap tightly in the plastic, set in a dish that fits snugly, and weigh down with a board and two cans. Refrigerate for 48 hours, turning the package every 12 hours.
5. Unwrap the salmon, scrape off the dill and salt mixture, and pat dry. Discard the liquid that has collected.
6. For the sauce, whisk the mustard, sugar and vinegar, then whisk in the oil in a thin stream until thick. Stir in the dill and salt.
7. Slice the salmon thinly on a slant, leaving the skin behind. Serve with the sauce, rye bread, potatoes and lemon wedges.

Tips

• Food safety: use very fresh farmed Atlantic salmon that has been commercially frozen, or freeze it yourself at -20°C (-4°F) for at least 7 days and thaw it in the fridge.
• Keep the cured salmon wrapped in the fridge for up to 5 days and slice only what you need, so it stays moist.