Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Wash and shake dry the dill and arrange it over the fish. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the dill. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the mustard sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
Combine the Dijon mustard, ground mustard, sugar, and vinegar in a small bowl. Slowly
whisk in the oil and stir in the chopped dill. Serve with the gravlax
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 77 (38%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 28.3mg||9 %|
|Sodium 1381.1mg||48 %|
|Potassium 297.8mg||8 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 15.5g|
|Protein 13.7g||20 %|
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Calories per serving: 202
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