1 (2-pound) piece salmon
3 T. salt
3 T. sugar
1 T. crushed peppercorns
1/2 bunch dill
Thaw salmon if frozen. Cut salmon in halves lengthwise.
Remove bones. Combine salt, sugar, and peppercorns.
Rub half spice mixture of 1 salmon half and place fish,
skin side down, in baking dish. Spread dill over.
Rub other half of salmon with remaining spice mixture
and place, skin side up, on first salmon half. Cover
with foil. Place plate on top of fish and weight on
top of plate.
Refrigerate 48 hours.
Turn fish over every 12 hours, separating fillets slightly
to baste with pan liquid.
When ready to serve, scrape away dill and seasonings.
Place fillets, skin side down, on cutting board.
Cut salmon diagonally in thin slices away from skin.
Serve cold with Mustard–Dill sauce.
Makes 24 appetizer servings.