Bill Ackerman
BBQ Porch
1/1/02

Here is the recipe I use for Gravlax. To bring this on-topic, you can also hot smoke after you cure for an interesting effect. Not Gravlax, but also good.

Gravlax (Swedish Sugar and Salt Cured Salmon)

2 center cut salmon fillets, approximately 1 pound (450 g) each, with skin left on.
2/3 cup sugar
1/3 cup coarse salt
15 coarsely crushed white peppercorns 
1 large bunch of dill

Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers. Mix the sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill. Cover with 1/3 of dill. Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.

Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours. Remove from plastic wrap and discard accumulated juices. Rewrap and refrigerate another 24 - 48 hours. Scrape off the marinade and slice paper thin.

Mustard Dill Sauce

3 Tbs. Dijon mustard 
1 tablespoon sugar 
1 tablespoon vinegar 
Salt and ground white pepper to taste
 cup vegetable oil 
 cup chopped fresh dill

Mix the mustard, vinegar, sugar, salt and pepper. Add the oil slowly while whisking, to form an emulsion. Add the chopped dill.
