Gravlax with Mustard Sauce

this first course has become a national dish in Sweden
this is Maud Hallin 's take on it

serves at least 8 as afirst course
must be prepared at least 48 hours ahead

2 pounds boned salmon filets with skin remaining
1 tablespoon kosher salt
1 1/2 teaspoons white sugar
1 1/2 teaspoons freshly ground black pepper
2 very large bunches of dill branches (not flowers or seeds)
heavy weights, cutting board, cans or bricks

Mustard Sauce
1/4 cup canola or safflower oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup finely chopped dill (about 1 large bunch)

The best is to get a chunk of the center piece of a salmon. Check salmon filets for bones. Rub your hand from fish head towards tail to locate bones. Yes, I know, you don't have that head in your lap, but just look at the form of the filet and try to figure out where the head and the tail have been. Remove bones with pliers or tweezers. Spread the kosher salt, sugar, pepper and a chopped bunch of dill (about 1/2 cup) on both sides of the filet surface.

Locate a storage container a little larger than the piece of fish. An alternative is to put the fish in a sealed plastic bag. If you have gotten a center cut, then you can put one piece on top of the other. If you could only get a tail piece, turn the top portion in the opposite direction, so that you create a flat surface. You want to prepare the pieces so that you can put a leveled weight on top. I normally use a Pyrex dish and put some plastic on top. Then a plate or cutting board. Now, you start looking for weights in the kitchen - marble mortar, heavy canned goods. Actually bricks are the best. Store this architectural composition in the refrigerator.

The following day, switch so that the bottom side becomes the top, and before closing the two sides, baste the filets with the solution that has drained from the fish. Put the plastic and bricks back on.

Mustard Sauce: Stir the mustard, sugar, vinegar, salt and pepper together. Drizzle in the oil while you are stirring. Add a large bunch of finely chopped dill. Let sit for at least an hour before serving.

If you serve this as a first course, cut thin narrow slices on a diagonal from the skin. Small, boiled potatoes are lovely with this dish. If I use this dish for a drink party, I cut the salmon in cubes that are easy to pick up with a toothpick, and put a bowl of the sauce in the middle for dunking the salmon. If you made too much salmon, the next day you can put strips on skewers and barbecue. Consider slicing the skin into thin strips and frying them, use for decoration, and as part of the dish. People afraid of sushi freeze the salmon for 48 hours before preparing this dish.