Serves 10

1 1/2 pounds fresh salmon fillet, bones removed
1/2 cup fresh dill, stemmed and diced
2 tablespoons white peppercorns, crushed
1/4 cup salt
1/2 cup sugar
2 teaspoons lemon juice
Lemon wedges
Dill sprigs

Combine salt, sugar, and peppercorns. Put 1/2 cup of the fresh dill in the bottom of casserole dish, and lay the fillet on top, with its skin facing down. Sprinkle the first mix over the fish, and splash lemon juice on it. Put the remaining dill on top, cover the dish with plastic wrap, and refrigerate.

Every two hours, spoon the juice from the bottom of the dish onto the top of the fish. Refrigerate for two to three days, then scrape the spices off the salmon. Thinly slice the fish on the diagonal, and remove the skin. Garnish with lemon wedges and sprigs of dill; serve with crackers or slices of cocktail bread.

Preparation time: 24 to 36 hours
Cooking time: none

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