Salmon gravlax

Materials

1 tablespoon crushed black pepper grains
2 tablespoons sugar
2 tablespoons of rock salt
2 kg of salmon (fillets, but if you stay on the skin)
2 tablespoons vodka
6 tablespoons finely chopped dill

Mustard sauce of construction:
2 tablespoons cider vinegar
1 teaspoon sugar
1 cup olive oil
1.5 tablespoons finely chopped dill
2.5 tablespoon mustard (Dijon mustard)

Crushed pepper, sugar and salt mix.
Clean the salmon bones.
Edges higher by Lay on a flat plate under cling film and place it on the bottom so that the salmon skin.
Pour vodka over the fish.

Salmon with sugar mixture and cover with the chopped dill on sheep (but not all of them, take a small portion of the half, then we will use).
Finally, the salmon, cover with cling film over the appropriate weight and the size of the fish, sheep, like sugar or rice before placing a 1-pound bag put also on the cutting board.
Now put the tray in the refrigerator.
1.5-2 days are left in the fridge.

Let the waiting period is finished mustard sauce:
Vinegar, sugar, olive oil, stir in dill and Dijon mustard. Sauces are waiting on the sidelines for now.

Clean the kitchen with the help of a brush used to take the remaining egg mixture over the fish.
Sprinkle the remaining chopped dill over the fish and salmon are taken to the cutting board. Good and salmon with a sharp chef's knife into thin slices.

Add the mustard sauce in a separate container after the next slice. Serve with toasted whole wheat or rye bread.

So what to drink next to you Gravlak?
Gravlax (gravlax) with white wine (Chardonnay), or you can drink champagne.