Crack the white peppercorn coarsely (easily done in a closed zip-lock bag with a ham-mer), and mix with sugar, salt and dill.
Spread the mixture on the inside of two salmon files put on top of each other, and place in a zip-lock bag. You may also put some of the spice-mix on the outside of the fish.
Place the bag with the salmon in the refrigerator, and put something heavy on top of it. After 24 hrs turn the bag over, and leave for another 24 hrs.
Scrape of spices and slice thinly for serving. Serve with a mustard sauce.
Mustard Sauce (Gravlax Sås)
½ cup Swedish mild mustard
3 tbsp white wine vinegar
1 ½ tbsp sugar
½ tbsp salt
⅛ – ¼ tsp ground white pepper
¾ cup oil (i.e. Canola oil)
½ cup chopped dill
chopped chives could also be added
Mix mustard, vinegar, sugar, salt and pep-per in a bowl.
