Gravlax with Black Mustard

Adapted by
April 2011


½ cup salt
1 cup granulated sugar
2 tablespoons cracked white peppercorns
2 to 3 pounds fresh salmon fillets (preferably center piece, skin on)
3 bunches fresh dill
Black Mustard
2 teaspoons black mustard seeds
½ teaspoon squid ink
½ tablespoon miso
2 tablespoons sweet mustard
1 tablespoon Chinese mustard
½ tablespoon black bean paste
1 tablespoon oil
1 tablespoon olive oil


For the Gravlax:
Mix the 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 with the rest of the mixture. Cover the salmon with the dill and let it stand for 6 hours at room temperature. Put it in the refrigerator for 24 to 30 hours, depending on the thickness of the salmon. Remove the cure and slice thinly.

For the Black Mustard:
Put the mustard seeds, miso, and squid ink in a blender. Add the sweet mustard, Chinese mustard, and the black bean paste and blend until smooth. Slowly pour in the mustard and olive oils. Blend well.

To Assemble and Serve:
Plate the Gravlax and Black Mustard.