Dilled Gravlax with Mustard Sauce

Dilled Gravlax with Mustard Sauce
Photo by Mark Thomas


  • 1 cup fresh dill
  • 1 1-pound salmon fillet, skin on
  • ¼ teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon whole black peppercorns
  • 3 tablespoons grapeseed oil or canola oil
  • Mini pumpernickel or brioche toasts
  • + 7 more ingredients
    • 2 tablespoons sea salt
    • 1 teaspoon whole white peppercorns
    • 2 tablespoons fresh dill
    • 2 tablespoons honey mustard
    • 1 teaspoon coriander seeds
    • 1 tablespoon distilled white vinegar
    • Dill sprigs

Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush wit...

View full recipe at Epicurious


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