Gravlax with mustard-dill sauce
Liquid smoke flavoring
⅛ tsp, hickory variety
Uncooked farmed Atlantic salmon skinless fillet(s)
¾ pound(s), center-cut
1 cup(s), lightly packed fresh sprigs
⅓ cup(s), spicy brown variety
⅓ Tbsp, (about 1 tsp)
- Stir together salt, 1½ teaspoons of sugar, and the liquid smoke in small bowl; rub all over salmon. Place salmon, skinned side down, on piece of plastic wrap large enough to wrap salmon in. Place ½ cup of dill sprigs on top of fish; wrap tightly in plastic wrap and place in shallow baking dish to catch any drips. Refrigerate 2 days, turning salmon over once a day.
- Remove salmon from plastic wrap; discard plastic wrap, dill, and any accumulated juices. Place fillet, skinned side down, on large piece of plastic wrap. Place remaining ½ cup dill sprigs on top; wrap tightly in plastic, then in sheet of foil. Place on small rimmed baking sheet or in shallow baking dish. Top with another small baking sheet or pan and place heavy weight (such as a large can or two) on top. Refrigerate 1 day.
- To make sauce, stir together mustard, remaining 1½ teaspoons sugar, and the vinegar in medium bowl. (Can be prepared up to 1 day ahead and refrigerated.)
- To serve, with long, thin knife, thinly slice salmon against the grain. Arrange slices on platter and serve with mustard sauce.
- Per serving: about 3 slices gravlax and 1 1/2 teaspoons sauce