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This recipe calls for coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel.

Gravlax

Gravlax

Freshly cured salmon with dill and aquavit.

Ingredients

1/2 cup sugar
1 tablespoon coriander seeds

1/4 cup coarse salt

1 tablespoon whole white peppercorns, crushed

2 one-pound center-cut salmon fillets, skin on

2 ounces fresh dill, coarsely chopped

1/4 cup aquavit or vodka

Mustard Dill Sauce

4 tablespoons Dijon mustard

1 teaspoon dry mustard

3 tablespoons sugar

2 tablespoons white vinegar

1/3 cup vegetable oil

1 small bunch fresh dill, finely chopped

Instructions

1. Combine the sugar, salt, peppercorns, and coriander seeds in a small bowl. Set aside. Place the salmon fillets on a parchment-lined work surface and remove any remaining bones.

2. Cover the flesh side of each piece of salmon with the spice mixture, gently rubbing it onto the flesh.

3. Spread the dill on top of the spices; pour the aquavit or vodka over the dill.

4. Place one fillet on top of the other, and wrap tightly in plastic wrap.

5. Place the wrapped fillets in a glass or enamel pan. Place a heavy object, such as canned goods, in a smaller pan, on top of the fish. Transfer everything to the refrigerator and chill for 12 hors. Remove the fish from the pan; pour off the liquid that has accumulated in the pan and discard. Turn the fish over, and place the weighted pan back on top of the fish. Continue to refrigerate for 3 more days, turning the fish over every 12 hours.

6. After three days, remove and discard the plastic wrap. Scrape the dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal, as thinly as possible and serve on blinis on black bread with the Mustard Dill Sauce.

To make the mustard sauce, combine the mustards, sugar and vinegar in a bowl or food processor. Add the oil drop by drop until the mixture is thick. Stir in the dill. Place in the refrigerator until you are ready to use it. Will keep for one week.

Wrap the remaining gralax in plastic wrap and store in the refrigerator for up to 3 days.