Tip:
Highlight text to annotate it
X
Chop the Dill.
In a bowl, mix together the Sugar, Salt, White Pepper and Gin (optional).
Transfer Salmon Fillet to a sealable plastic container.
Throw on top the Salt/Sugar mixture. Rub it into the Salmon flesh thoroughly.
Add the chopped Dill on top. Compress it in. Next, seal and leave in the refrigerator for 48 hours.
Extract Salmon Fillet (now Gravlax) from plastic container. Discard everything else. Wash salmon under cold water to remove stuck on Salt and Sugar.
Skin the Gravlax.
Cut Gravlax into thin strips.
Next, add to a large jar:
the chopped Dill;
the Dijon Mustard;
the Lemon juice;
Salt and Pepper;
the Oil;
and the Sugar.
Put the lid firmly back on and shake the jar vigourously.
Place Rye Bread into the centre of the plate and spread Butter (ensure you're Butter is softer than what we're using).
Artfully, layer Gravlax onto the Rye Bread.
Add some of the Mustard, Dill and Lemon sauce onto the Salmon