SALMON GRAVLAX

Hello Steemers,
Charcuterie is an art of patience and dedication, but there are fast and easy to follow recipes out there.
Today I bring you a great recipe that I found to be one of the easiest charcuterie dishes that one can make and it take only 48h to do it. A really shot time when you compare to a prosciutto that take up to 2 years.

This photo is the result of my first attempt of this recipe.

*Recipe taken from www.recipetineats.com/cured-salmon-gravlax/

Ingredients
1 tbsp white peppercorns (whole) (Note 1)
1 cup fresh dill, roughly chopped (1 big bunch)
250g / 8 oz rock salt (coarse and flakes works too, but please read Note 2!)
250g / 8 oz white sugar (preferably not superfine/caster sugar) (Note 3)
1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on (Note 4)
Mustard Cream Sauce
1/2 cup / 125 ml heavy / thickened cream
1/3 cup Dijon Mustard (or hot mustard if you want a kick)
2 tsp Mustard Powder
Salt and pepper
To Serve
Rye bread slices or other bread/crackers (Note 5)
Lemon wedges
1/4 cup fresh dill, roughly chopped (for garnish)
Instructions
Crush peppercorns with the side of a knife (or roughly grind using mortar and pestle).
Combine peppercorns with salt, sugar and dill.
Place 2 large pieces of cling wrap on a work surface, slightly overlapping. Spread half the salt mixture in the shape of the salmon.

Place salmon on salt, skin side down. Top with remaining salt mixture.
Wrap with cling wrap. Place in a large dish. Top with something flat (like small cutting board) then 3 x 400g / 14oz cans ("Weights").
Refrigerate for 12 hours. There will be liquid in the dish. Turn salmon over (will be gloopy/wet)), then replace Weights and return to fridge. After another 12 hours, turn salmon over again, replace Weights. After another 12 hours, remove salmon from fridge. 36 hours total for Medium Cure - Perfect Gravlax to my taste (See Note 2 for description and more curing times).

Unwrap salmon, scrape off salt then rinse. Pat dry. If time permits, return to the fridge for 3 - 12 hours uncovered (dries surface better, lets salt "settle" and permeate through flesh more evenly).

Sprinkle over the 1/4 cup extra dill - for garnish and flavour.

Slice thinly on an angle, do not cut through skin (i.e. don't eat skin). Serve with toasted bread, Mustard Sauce, extra dill and lemon wedges.
!Mustard Sauce
Mix ingredients, making sure to season with salt and pepper. It should taste like a creamy mustard - a touch of tartness, but mostly to add moisture to the dish. You can add lemon juice and/or zest if you wish - I like to serve with wedges so people can adjust to their taste.

Hope you guys enjoy, and...
KEEP CURING!!