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