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1
Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes.
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2
Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan.
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3
Transfer spices to small bowl.
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4
Mix in salt and sugar.
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5
Using small sharp knife, poke 12 small holes through skin of salmon.
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6
Rub 1/3 of spice mixture over skin.
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7
Sprinkle 1/3 cup chopped dill in bottom of 7x7x2-inch or 8x8x2-inch glass baking dish.
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8
Place salmon, skin side down, atop dill.
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9
Rub remaining spice mixture into top of salmon.
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10
Press 2/3 cup chopped dill onto salmon.
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11
Cover with plastic wrap, pressing directly onto fish.
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12
Place plate or another pan atop plastic.
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13
Place heavy cans on plate.
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14
Refrigerate 2 to 3 days.
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15
Whisk mustard and vinegar in small bowl to blend.
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16
Gradually whisk in oil.
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17
Stir in chopped dill and salt.
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18
Season with ground black pepper.
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19
(Sauce can be made 3 days ahead.
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20
Cover and chill.)
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21
Scrape spices and dill off both sides of salmon (some spice mixture will remain).
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22
Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin.
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23
Arrange toasts on platter; top with salmon slices, sauce, and dill sprigs.
