Gravlax with Mustard-Dill Sauce

In a bowl, mix the salt, sugar, and white pepper.

Place a large piece of plastic wrap on a flat surface and sprinkle half of the salt-sugar mixture over it.

Place one salmon fillet skin-side down on the mixture. Sprinkle the remaining salt-sugar mixture over the salmon and top with the chopped dill.

Place the second salmon fillet on top, skin-side up. Wrap the salmon tightly in the plastic wrap, then wrap in another layer of foil.

Place the wrapped salmon in a dish and refrigerate for 48-72 hours, turning it every 12 hours.

After curing, unwrap the salmon and rinse off the curing mixture under cold water. Pat dry with paper towels.

To make the mustard-dill sauce, whisk together the mustard, sugar, vinegar, and oil until smooth. Stir in the chopped dill.

Slice the salmon thinly and serve with the mustard-dill sauce, garnished with fresh dill and lemon wedges.