📖 Instructions

1. Prepare the Salmon: Start with the freshest salmon fillet you can find. Remove any pin bones using tweezers or pliers. Pat the salmon dry with paper towels. This step is crucial for the cure to work effectively.
2. Mix the Cure: In a bowl, combine the salt, sugar, and freshly cracked black pepper. Really get your hands in there and mix it well. The salt and sugar act as the curing agents, drawing moisture out of the fish, while the pepper adds a subtle warmth.
3. Add Aromatics: Stir in the chopped fresh dill. Dill is the quintessential gravlax herb, infusing the salmon with its distinctive flavor. Don't skimp on the dill – it's what makes gravlax, well, gravlax!
4. Cure the Salmon: Place half of the cure mixture in a dish, lay the salmon skin-side down on top, and cover with the remaining cure. Ensure the salmon is completely covered. I suggest you use a non-reactive dish, such as glass or ceramic.
5. Weight It Down: Cover the salmon with plastic wrap, then place a weight on top. A couple of cans or a small plate works just fine. This pressure helps the cure penetrate the salmon evenly.
6. Refrigerate: Transfer the salmon to the refrigerator and let it cure for 48-72 hours, depending on the thickness of the fillet. Turn the salmon over every 24 hours to ensure even curing. Patience is key here! The longer it cures, the firmer and more intensely flavored it will become.
7. Prepare the Rye Bread Crumble: While the salmon is curing, let's make the crumble. Preheat your oven to 350°F (175°C).
8. Make the Crumble Mixture: In a food processor, pulse the rye bread slices until they form coarse crumbs. Alternatively, you can use a grater or simply crumble them by hand.
9. Season the Crumble: In a bowl, toss the rye bread crumbs with melted butter, chopped fresh parsley, and a pinch of salt. The butter will help the crumbs crisp up in the oven, while the parsley adds a touch of freshness.
10. Bake the Crumble: Spread the rye bread crumble on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy. Keep a close eye on it, as it can burn easily. Let it cool completely before using.
11. Prepare the Mustard Seed Topping: In a small saucepan, combine the mustard seeds, white wine vinegar, sugar, and water.
12. Simmer the Seeds: Bring the mixture to a simmer over medium heat and cook for 10-15 minutes, or until the mustard seeds have plumped up and the liquid has reduced slightly. Stir occasionally to prevent sticking.
13. Cool the Topping: Remove the saucepan from the heat and let the mustard seed topping cool completely. As it cools, the flavors will meld together, creating a delightfully tangy and slightly sweet condiment.
14. Slice the Gravlax: Once the salmon has cured, remove it from the dish and rinse off the cure mixture under cold water. Pat it dry with paper towels.
15. Slice the Gravlax: Using a sharp knife, slice the gravlax thinly at an angle. Discard the skin. The thinner the slices, the more elegant the presentation will be.
16. Assemble and Serve: Arrange the gravlax slices on a platter. Sprinkle with the rye bread crumble and spoon over the mustard seed topping. Garnish with fresh dill sprigs, if desired.
17. Serve Immediately: Serve the gravlax immediately as an appetizer or light meal. It pairs perfectly with rye bread, cream cheese, or a simple salad.