Gravlax with Black Mustard

Adapted from Marcus Samuelsson

Wine suggestion
White Burgundy


Yield: 2 to 3 pounds

2-3 pounds fresh salmon fillets (preferably center piece, skin on)
cup salt
1 cup sugar
2 Tablespoons cracked white peppercorns
3 bunches fresh dill

Mix salt, sugar and white peppercorns together. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top. Cover the salmon with dill and let it stand for 6 hours at room temperature. Put it in the refrigerator for 24-30 hours, depending on how thick the salmon is.

Black Mustard

Yield: cup

2 teaspoons black mustard seeds
teaspoon squid ink
Tablespoon miso
2 Tablespoons sweet mustard
1 Tablespoon Chinese mustard
Tablespoon black bean paste
1 Tablespoon mustard oil
1 Tablespoon olive oil

Put the mustard seeds, miso and squid ink in a blender, adding the sweet mustard, the Chinese mustard and the black bean paste. Mix until smooth. Slowly pour in the mustard and olive oils. Blend well.