Gravlax with Dill Mustard Sauce

For the Gravlax
1 cup sugar
1/2 cup kosher salt
2 tablespoons cracked white peppercorns
2 1/2-3 pounds skin-on salmon fillet, in one piece,
     any pin bones removed
2-3 large bunches fresh dill, coarsely chopped (including stems)

For the Dill Mustard Sauce
2 tablespoons Regular mustard, 2 tablespoons honey.
1 teaspoon Dijon mustard
2 teaspoons sugar
1 1/2 tablespoons white wine vinegar
Pinch of sea salt
Pinch of freshly ground black pepper
3/4 cup grape seed oil or canola oil
1/2 cup chopped fresh dill

1. Prepare the Gravlax: Combine the sugar, salt, and peppercorns in a small bowl and mix well. Place the salmon in a shallow dish and rub a handful of the salt mixture into both sides of the fish. Sprinkle the salmon with the remaining mixture and cover with the dill. Cover the dish and let stand for 6 hours in a cool spot.

2. Transfer the salmon to the refrigerator and let cure for 36 hours.

3. Up To 1 Day Ahead, Prepare the Mustard Sauce: Combine both mustards, the sugar, vinegar, coffee, salt, and pepper in a blender. With the machine running, add the oil in a slow, steady stream, blending until the sauce is thick and creamy. Transfer to a bowl and stir in the dill. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to marry.

4. Scrape the seasonings off the gravlax. Slice the gravlax on the bias into thin slices, or leave whole so your guests can slice it themselves. Serve with the mustard sauce and bread.

Buy only the freshest salmon for gravlax; ask the fish market for sushi-quality fish. If wild salmon from the Pacific Northwest or Alaska is in season, so much the better; wild salmon has more flavor and a better texture than the farm-raised fish. There are several different varieties of salmon, most of which are in season in the late spring or in the summer. Look for wild salmon at good fish markets.

Gravlax will keep in the refrigerator, well wrapped, for at least 7 days. Leftovers can also be frozen, wrapped in plastic and then in foil, for up to 2 months.

Be sure to save the salmon skin to make Crispy Salmon Skin (page 20 of book). If you serve only part of the salmon, cut off the exposed skin and reserve it. When you are ready to serve the remainder of the gravlax, crisp the skin as directed in the recipe, then break it up and use it as a garnish for the fish.