Author Eugenia Bone departs from La Vigilia tradition by serving this simple Scandinavian classic in lieu of a more complicated Italian dish.
For the Gravlax
- 2 tbsp. kosher salt
- 1 tbsp. freshly ground white pepper
- 1 tbsp. sugar
- 1⁄2 bunch dill, chopped
- 2 tbsp. dried dill seeds
- 1 (2 1/2-lb. side of salmon, skin-on)
- 2 tbsp. cognac
- Mustard-Dill Sauce
- 1 loaf pumpernickel, thinly sliced
- 1⁄2 bunch dill, trimmed into sprigs
- For the gravlax: Combine salt, pepper, sugar, dill, and dill seeds in a bowl. Remove any bones from salmon with tweezers or small pliers. Place fish flat, skin side down, in a long glass baking dish. Rub salt mixture into flesh, then sprinkle cognac over fish. Cover fish loosely with plastic wrap, then place a slightly smaller baking dish directly on top of fish and weigh it down with heavy, unopened cans. Refrigerate for 3–4 days, basting twice daily.
- Rinse fish in cold water, then pat dry with paper towel. Refrigerate fish, loosely covered with plastic, for at least 4 hours. Thinly slice fish with a long sharp knife and set aside.
- To serve, place a slice of gravlax on a piece of pumpernickel, then top each with a little Mustard-Dill Sauce and a sprig of dill. Repeat the process to use up all the gravlax.