Recipes

3-1/2 or 4 lbs. salmon
Large bunch of dill
1/4 cup of kosher salt
1/4 cup of sugar
2 T. crushed peppercorns
3-4 T. brandy

Sauce/dressing:
1-1/2 T. dijon mustard
1 T. sugar
1-1/2 T. vinegar
6 T. olive oil (1/4 cup)
1/4 tsp salt
Dash of white pepper
4 T. chopped dill (I usually double this)

Scale and fillet salmon leaving skin on. Place one fillet in an enamel pan. Place the coarsely chopped dill on it, sprinkle the mixture over the dill and place the other fillet on top, creating a sandwich. Top the fish with brandy and cover with heavy-duty foil. Place a board over it and weight it down with something heavy (i.e., gallon of water). Refrigerate.
Flip salmon every 12 hours (morning and evening) and baste with the pan juices for 3 to 4 days. After this period scrape the dill, pepper, etc., from fish, slice and serve with sauce.