Gravlax With Caraway Coriander and Mustard Dill Sauce Recipe
Ingredients
- Kosher salt
- 1 (2-pound; 900g) skin-on sushi-grade salmon fillet, pin bones removed by fishmonger
- 1 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 40g kosher salt (about 4 tablespoons), plus more for washing salmon
- 15g sugar (about 1 tablespoon)
- 1/2 teaspoon freshly ground white pepper or black pepper
- 2 large bunches dill
- 3 tablespoons (45ml) distilled white vinegar
- 2 tablespoons roughly chopped dill fronds
- 5 tablespoons (75ml) Dijon mustard
- 1 tablespoon (15g) sugar
- 1/4 cup (60ml) canola or vegetable oil
- Freshly ground black pepper
- Sliced pumpernickel bread, for serving
Instructions
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