Gluten-Free Gravlax with Sour Cream Mustard Sauce

Gravlax is a Scandinavian entree or appetizer made with raw salmon that has been cured in salt, sugar, dill, and in this recipe potato vodka. Gravlax is served on thinly-sliced bread with a dollop of mustard sauce.

I served 2-1/2 pounds of Gravlax to family and friends at my daughter's baby shower this past November. It was so delicious, I plan to make it again for the holidays. You may still have time to make it for your Christmas party later this week, but you do need 48 hours for the salmon to cure before serving. And you'll need a sharp knife!

Ingredients for the Salmon (per half pound):

1/2 pound fresh, boneless salmon fillet
2 tablespoons potato vodka
1 round teaspoon coarse salt
1 round teaspoon sugar
Fresh dill weed to cover

Ingredients for the Sour Cream Sauce:

1/2 cup sour cream
1/2 teaspoon prepared mustard
Pinch of salt
Minced dill weed (optional, to taste)

Directions:

1. If the salmon has skin, place it skin-side down in a glass or enamel baking pan.
2. Pour the vodka over the fleshy side, then sprinkle the salt and sugar evenly to coat.
3. Completely cover the salmon with sprigs of fresh dill weed.
4. Cover the salmon with a sheet of plastic wrap and place a heavy object on top to weigh it down while is cures in the brine. I set a smaller glass baking pan in side the larger glass pan and placed a water-filled tea kettle on top for weight.
5. Put the salmon in the refrigerator for 48 hours to cure in the brine.
6. Meanwhile, go ahead and make the sour cream mustard sauce. Mix together the sour cream, mustard, salt and minced dill (optional). Season to taste and chill.
7. After 48 hours has past, scrape all the dill and any remaining crust of sugar and salt off the top of the salmon fillet.
8. Place the salmon on a cutting board, and with a very sharp knife, make thin, diagonal slices the length of the fillet, making sure to slice clean through each segment.
   
9. Carefully transition the sliced fillet to a serving platter, and garnish with fresh dill weed, cover with plastic wrap, and chill until ready to serve or transport to your party. Don't forget to take the sauce and bread and appropriate serving utensils!
   
10. Set the Gravlax platter on the table along with the bowl of the Sour Cream Mustard Sauce (with small spoon) and a basket of thinly sliced bread or crackers.

Note: Increase ingredients according to how many pounds you wish to serve.
Enjoy!