Units Scale

Gravlax:
1 teaspoon whole white peppercorns
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
2 tablespoons sea salt (I prefer larger crystal grey fleur de sel from France)
2 teaspoons sugar
2 tablespoons Aquavit (if you can’t find aquavit, try a suitably flavored herbal or spiced vodka or simply omit)
1 1-pound salmon fillet, skin on
1 cup chopped fresh dill
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Hovmästarsås Sauce:
2 tablespoons Beaver brand Russian mustard
1 tablespoon distilled white vinegar
2 1/2 tablespoons canola oil
1/2 tablespoon Aquavit
2 tablespoons chopped fresh dill
1/4 teaspoon salt
Mini pumpernickel rounds
Dill sprigs

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For gravlax:
Heat all peppercorns and coriander seeds in small skillet over medium-high heat, shaking skillet frequently for about 2 minutes. Crush spices in mortar with pestle or transfer to work surface, cover with a kitchen towel and crush with a mallet or bottom of heavy pan. Transfer spices to small bowl. Mix in aquavit, salt and sugar.
Using small sharp knife, poke 12 small holes through the skin of the salmon. Rub 1/3 of spice mixture over skin. Sprinkle 1/3 cup chopped dill in bottom of a 7x7x2-inch or 8x8x2-inch glass baking dish. Place salmon, skin side down, on top of the dill. Rub remaining spice mixture into top of salmon. Press 2/3 cup chopped dill onto salmon. Cover with plastic wrap, pressing directly onto fish. Place plate or another pan atop plastic. Place heavy cans on plate. Refrigerate 3 days. Flip the salmon once every 12 hours, draining off excess liquid each time.
For sauce:
Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil and Aquavit. Stir in chopped dill and salt. Season with ground black pepper. (Sauce can be made 3 days ahead. Cover and chill.)
Scrape spices and dill off both sides of salmon (some spice mixture inevitably remains). Using a knife with a long, thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin. Cut off any brown or gray bits and enjoy.
Arrange toasts on platter; top with salmon slices, sauce, and dill sprigs.