Salmon Gravlax with Whole Grain Mustard, Piquillos, Dill, Pink Peppercorn, & Gin

INSTRUCTIONS

1. Mix the salt and sugar. Cover the salmon with this mixture and place it in a dish. Cover with plastic wrap and leave to rest for 12 hours in the refrigerator to cure.
2. Rinse the salmon lightly and pat dry with paper towels.
3. Prepare the purée:
   1. Blend the Clovis Whole Grain Mustard with the piquillo peppers, dill, pink peppercorns, and gin until smooth and homogeneous.
4. Spread this purée over the salmon, coating all surfaces well.
5. Cover with plastic wrap and leave in the refrigerator for a few hours to allow the flavors to develop
6. Thinly slice the salmon and arrange on plates.
7. Garnish with a few sprigs of fresh dill and, if desired, a few whole pink peppercorns.