Name: Dilled Gravlax with Mustard Sauce
Yield: Makes 4 servings
Ingredients: 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

Dilled Gravlax with Mustard SauceMark Thomas

Start the gravlax at least two days in advance (the sauce can also be prepared ahead of time, leaving just quick assembly on the day of the party). What to drink: Champagne (or sparkling wine) is a classic aperitif, and versatile enough to pair nicely with the salmon's slightly sweet mustard sauce as well as with the rich Foie Gras and Cream Eggs .

Recipe notes

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