Gravlax med Sennedsaus (marinated salmon with mustard sauce)

•  1 1/2 lb. fresh salmon fillets (2 lg.)
•  1 1/2 tbsp. aquavit, cognac or dry sherry
•  1/8 c. salt
•  1/8 c. sugar
•  1 tbsp. crushed white peppercorns
•  1 bunch of fresh dill, chopped

•  1/8 c. Dijon mustard
•  1 tsp. dry mustard
•  1 tbsp. white vinegar
•  1/8 c. vegetable oil
•  1 tbsp. sugar
•  1/8 tsp. salt
•  1 tbsp. heavy cream
•  3 tbsp. finely chopped fresh dill

Place salmon in glass baking dish.

Combine salt, sugar, crushed  peppercorns, and chopped dill and rub this mixture into the salmon  flesh.

Place fillets on top of each other, flesh sides together  (skin sides not touching).

Cover fillets with foil and place heavy  plate over baking dish and weigh down with several cans of soup on  top of plate.

Refrigerate 2-3 days, turning the fish over twice a  day, basting both sides with the accumulated liquid marinade and  replacing the weights.

When fish is cured, remove and scrape away  the curing mixture and refrigerate until ready to serve.

Slice.
 
Serve sauce on the side.
 
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