Gravlax with Sweet Mustard Sauce

Delicious, healthy, easy to prepare, and very impressive!

Both the fish and the sauce are very delicious. The the salmon is not as manifest as I had expected (I had expected something along the lines of smoked salmon - the Gravlax was less pronounced in comparison). The mustard sauce is pretty strong; so strong, in fact, that I would suggest using only a few drops per slice. The salmon went particularly well with slices of dark sourdough bread.

We asked our fish monger about freezing the salmon to kill of bacteria - according to him, that's not going to work (at least not at home) as that will only happen at -75°C (-103°F) - not a temperature the salmon would ever attain in our freezer.