Instructions: Gravlax: Mix salt, sugar and white peppercorn. Rub a handful of the salt mixture on both sides of the salmon fillets. Place the salmon fillet in a shallow dish, and sprinkle with remaining salt mixture.

Cover the salmon with dill, and let stand for six hours at room temperature. Refrigerate for 24 to 30 hours.

Mustard Sauce: Combine the mustard, sugar, vinegar, salt and pepper in a large bowl. Whisk vegetable oil into the mixture by drizzling oil in a very slow, steady stream, until thick consistency is formed. (A food processor may also be used). Refrigerate overnight.

To serve: Remove the skin from the salmon and reserve. Slice the fillets lengthwise very thinly and arrange on a serving platter.

Cut the reserved skin in 1/2-inch wide pieces and blacken in a very hot cast-iron skillet for approximately 20 seconds.

Arrange fillets on platter and garnish with lemon, dill and salmon skin pieces before serving.

This recipe yields 4 servings.

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