Not too salty salmon gravlax

Instructions

1. Crush peppercorns with the side of a knife. Combine peppercorns with salt, sugar and dill.
2. 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.
3. Wrap with cling wrap. Place in a large dish. Top with small cutting board) then 2 x 400g cans for weights.
4. Refrigerate for 12 hours. Turn salmon over and return to fridge. After another 12 hours, turn salmon over again. After another 12 hours, remove salmon from fridge.
5. Unwrap salmon, scrape off salt then rinse. Return to the fridge for 3 - 12 hours uncovered to dry surface.
6. Sprinkle over the 1/4 cup dill - for garnish and flavour. Serve with toasted bread, Mustard Sauce, extra dill and lemon wedges.
7. Mustard Sauce Mix ingredients, making sure to season with salt and pepper. It should taste like a creamy mustard. You can add lemon if you wish.

• Servings : 5-8
• Ready in : 30 Minutes
• Course : Appetizers
• Recipe Type : Appetizers, beef, Christmas Recipes
• Ingredient : Cream cheese, Dijon mustard, Dill, Dill springs, Ground black pepper, Himalayan salt, Pepper, Salmon, Salmon fillet, Salt, Sugar