Salmon Gravlax with Dill Sauce

To prepare this Salmon Gravlax recipe, start by gathering all the ingredients.

Ask your fishmonger to scale and prepare the salmon fillet. If you need to do it yourself, use the tip of a sole filleting knife.

Once the salmon fillet is ready, rinse it under clear water and pat it dry with a paper towel. Then place it on a chopping board.

Pour the caster sugar into a container big enough for the salmon fillet...

...and add the coarse salt. The two ingredients should be in equal amounts.

Mix the sugar and salt with both hands, as shown in the photo.

Season with finely crushed Sichuan peppercorns.

Crush the coriander seeds in a mortar. You can also use pre-ground coriander.

Add the coriander to the salt and sugar mix.

Take some pink peppercorns in the palm of your hand...

...and crush them by rubbing them between your hands over the food container. Be careful not to use too many pink peppercorns, as they are very fragrant.

Finely chop the dill with scissors. Adjust the amount of dill to taste. I used half a bunch for this recipe.

Mix all the elements lightly with your fingertips to create a homogeneous preparation.

Finely chop the remaining half of the dill bunch over the salmon fillet. Spread the dill over the flesh of the fish.

When the fillet is covered with dill, arrange it on top of the seasoned salt and sugar.

Bring the salt and sugar mix around the sides to ensure the entire flesh is in contact with the curing mix...

...as shown in the photo.

Cover the fillet with a sheet of plastic wrap...

...ensuring the wrap is covering the surface of the salmon.

Cover everything with a second food container of the same size in order to apply pressure on the fillet, ensuring it stays in contact with the seasoned mix overnight.

Place a weight in the second container to apply further pressure on the salmon fillet. Refrigerate for 24 hours to allow the fish to marinate in the preparation.

The next day, remove from the fridge and take off the top container.

Carefully remove the plastic wrap.

This what the result should look like.

Take the salmon fillet out of the container. The seasoning should now be liquid.

Here is what the salmon should look like.

Rinse the salmon fillet under clear water, being careful not to remove the dill layer that is in direct contact with the flesh. Once thoroughly rinsed to remove excess salt and sugar, place the fillet on a sheet of paper towel.

Gently pat the fillet dry on both sides with the paper towel...

...then remove the paper towel.

The salmon Gravlax is now ready to eat.

Adjust the seasoning if necessary by adding more Sichuan pepper, coriander, or pink peppercorns to taste.

Place the salmon fillet on a chopping board, or a platter if the fish is sliced in front of guests.

Slicing the salmon: Use a salmon knife for this step.

Cut thin slices of salmon, starting from the tail end and positioning the blade as horizontally as possible to create thin slices.

Gently place the salmon slices on a serving board.

If you do not intend to use the entire salmon fillet, fold the skin back over the fillet to preserve it. Wrap it tightly with plastic wrap and refrigerate. It will keep for 2 to 3 days in the fridge. If you slice the entire fillet, place the slices preferably on a metallic tray (but not aluminum) and cover them with cling film directly in contact with the fish.

Refrigerate.

Dill sauce: Gather all the ingredients.

Pour the mustard into a mixing bowl and season with freshly ground pepper...

...and fine salt.

Using a whisk, mix the mustard with the seasoning, then add the honey. If the honey is too thick, warm it briefly in the microwave.

Add the white vinegar...

...and the caster sugar (or light brown sugar). Mix thoroughly with the whisk.

When the mixture is smooth, gradually incorporate the sunflower oil in a thin stream while whisking continuously.

Finely chop the fresh dill on a cutting board with a knife...

...ensuring you achieve small, even pieces (no large chunks).

Add the finely chopped dill to the sauce...

...and mix with the whisk. This dill sauce will pair beautifully with your Salmon Gravlax. Enjoy!