Gravlax

Gravlax
Because the fish is cured, not cooked, it should be frozen for at least 3 days prior to preparation to ensure that the fish is free of parasites. Thaw completely at room temperature before preparation.

Rub salmon thoroughly with vegetable oil. Mix salt, sugar and pepper and lightly rub mixture all over fish.

Lay salmon, skin side down, in a glass baking dish. Baking dish should be just large enough to contain the fish. Pat remaining mixture of salt, sugar and pepper on the fish. Spoon the cognac or brandy over the salmon.

Place the sliced onion and 1 to 2 cups of the dill sprigs on top of the salmon. Cover baking dish tightly with plastic wrap. Refrigerate for 12 hours, basting 3 to 4 times with accumulated juices. At the half way point (about 12 hours), turn salmon over, placing the dill and onions underneath. Cover with plastic wrap and refrigerate for another 12 hours, basting 3 to 4 times with juices.

Mustard Sauce
Combine 2/3 cup of Dijon mustard, 1/2 cup of olive oil, 1 1/2 tablespoons of white wine vinegar and 1 tablespoon of sugar. Mix until smooth. Just before serving, stir in 1/4 cup chopped fresh dill. Season to taste with fresh ground pepper. Makes about 1 1/4 cups.

To Serve
Place fish, skin side down on a wooden serving board. Discard dill and onion. Garnish with remianing fresh dill and lemon wedges. With a sharp knife, cut fish into paper-thin slanted slices. Serve with crisp flat bread or pumpernickel bread and mustard sauce.