From Susanna Keefer/Susanna’s Catering
Ingredients
- 1 lb. center cut salmon with skin, cut in half crosswise
- 1 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tablespoon kosher salt
- ½ cup chopped dill, plus 1 tablespoon chopped to sprinkle on for serving
- 1 teaspoon ground white pepper
- ¼ cup lemon vodka
- 2 tablespoons Dijon mustard
- 1 teaspoon mustard powder
- ¾ cup crème fraîche or sour cream
- 1 teaspoon prepared horseradish
- Zest of 1 lemon
- Salt and white pepper
Instructions
Line a shallow baking dish with plastic wrap, leaving a couple of inches of overhang. Lay the salmon skin-down in the dish.
Mix the sugars, salt, dill, and white pepper in a bowl and sprinkle the mixture on the two pieces of salmon. Sprinkle the vodka on top and sandwich the two pieces of salmon together flesh to flesh before wrapping them up tightly in the plastic wrap.
Weigh down the salmon with whatever you have available—a plate and a large can work well. Refrigerate for 48 hours, turning the package of salmon once after 24 hours and weighing it down again. To make the mustard crème fraîche, gently stir all the ingredients together.
Unwrap the salmon and scrape off all the seasoning; wipe off any remaining sugar mixture but do not rinse. Sprinkle with remaining 1 teaspoon chopped dill. Transfer to a chopping board and using a sharp knife, slice the gravlax. Serve with the crème fraîche.
