Ingredients

• One 2-3 lb. fresh salmon fillet (preferably center piece, skin on)
• 1 cup salt
• 1 cup sugar
• 2 tbs. cracked white peppercorns
• 3 bunches fresh dill, stems included
• 1 tbs. sweet mustard
• 1 tsp. French mustard
• 2 tsp. sugar
• 1 1/2 tbs. white wine vinegar
• Salt and pepper
• 3/4 cup salad oil
• 1/4 cup chopped dill

Instructions

1. Mix salt, sugar, and white peppercorns.
2. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top.
3. Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
4. Make mustard sauce: Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill. Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.
5. Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill.
6. Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.