1 piece( 3 pounds) fresh salmon, center-cut from the fish, halved lengthwise and thoroughly boned 2 large bunches of fresh dill 1/4 cup coarse salt 1/4 cup sugar 2 tablespoons crushed white peppercorns Thinly sliced pumpernickel, for serving Lemon wedges, for garnish Freshly ground black pepper, for garnish Dill mustard sauce

Step 1 Place half the fish, skin side down, in a deep glass dish. Spread the dill over the fish. Sprinkle the salt, sugar and peppercorns over the dill. Top with the other half of the fish, skin side up.

Step 2 Cover with aluminum foil or lightly with plastic wrap and weight with a board and a 5-pound weight. Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with accumulated juices.

Step 3To serve, remove the fish from the marinade, scrape away the dill and spices, and pat dry. Slice the salmon thinly on the diagonal and serve on small plates or squares of pumpernickel. Garnish with lemon wedges and black pepper and accompany with dill mustard sauce.

In Recipes-list.com we have selected the most viewed recipes from category - Appetizers Breakfasts Fish and shellfish . Enjoy the best recipes specially selected for you! Gravlax with dill mustard sauce is the right choice that will satisfy all your claims.