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Dilled Gravlax with Mustard Sauce
- 1 teaspoon whole white peppercorns
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds
- 2 tablespoons sea salt
- 2 teaspoons sugar
- 1 1-pound salmon fillet, skin on
- 1 cup chopped fresh dill, divided
- 2 tablespoons honey mustard
- 1 tablespoon distilled white vinegar
- 3 tablespoons grapeseed oil or canola oil
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon salt
- Mini pumpernickel or brioche toasts
- Dill sprigs
Directions:View on Bon Appetit
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