Nordic Gravlax with Mustard Sauce | Cruise Scoop

Ingredients

• 3 lbs (1361 g) center-cut fresh salmon, skin on
• 1⁄2 C (120 g) kosher salt
• 1⁄2 C (16 g) sugar
• lg bunch fresh dill
• 1⁄4 C (125 g) Dijon mustard
• 1 tsp (2 g) ground dry mustard
• 3 T (36 g) sugar
• 2 T (30 ml) white wine vinegar
• 2 T (30 ml) olive oil
• 3 T (3 g) chopped fresh dill
• 2 T (2 g) chopped dill
• Chopped red onion and capers for garnish
• 1 lb (454 g) pumpernickel bread, thinly sliced