Recipe by Daniel LaGarde, CEC, Hilton Hawaïan Village Beach Resort & Spa
20-24 servings

INGREDIENTS:
1 salmon fillet with skin on and pin bones removed
1 cup Maple Flakes
½ cup kosher salt
2 tbsp crushed white pepper
1/3 cup brandy
1 bunch fresh dill

PREPARATION:
1. Chop the dill roughly.
2. Brush the salmon with brandy.
3. Mix together Maple Flakes, pepper and kosher salt to make a rub. Then, rub evenly    
over the salmon. The layer should be slightly thinner at the tail.
4. Cover with chopped dill.
5. Wrap the salmon in cheesecloth and place in a perforated hotel pan set in a regular
hotel pan. Top with a second hotel pan, and place a 5 pound weight on top.
6. Cure the salmon for 3 days in refrigerator.
7. After the third day, scrape off the cure and slice thinly

SAUCE INGREDIENTS: (16 oz)
8 tbsp yellow mustard
2 tsp dry mustard
1 tbsp Dijon mustard
4 tbsp maple vinegar
6 tbsp Maple Flakes
2 tbsp salmon gravlax marinade
¾ cup sunflower oil
1 tbsp chopped dill

PREPARATION:
1. Mix together mustards, Maple Flakes, vinegar and salmon gravlax marinade.
2. Add oil slowly as if you are making mayonnaise.
3. Add chopped dill.
4. Serve with marinated salmon.