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1
Place one half, skin side down, in a large dish or casserole in which it can lie flat.
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2
Combine the salt, sugar and peppercorns and rub the flesh of the salmon very well with this mixture.
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3
Place the dill on top.
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4
Rub the rest of the salt-sugar-peppercorn mixture into the flesh of the second piece of salmon and place over the dill, skin side up, re-forming the salmon shape.
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5
Cover salmon with foil, then put a board or a large plate on top and weigh this down with canned goods.
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6
Refrigerate for 36 to 48 hours, turning the salmon over each day so that it cures evenly and basting with the liquid that accumulated from the curing process.
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7
Each time, weigh it down again.
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8
About 4 hours before the fish is done, make the sweet mustard sauce.
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9
To make the sauce, put the mustards, sugar, vinegar and oil in a small bowl and beat with a whisk until it has the consistency of a thin mayonnaise (the mustard thickens the liquid).
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10
Mix in the dill and refrigerate for 3 to 4 hours before serving to let the flavors mellow.
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11
At the end of the curing time, remove the fish from the liquid, scrape away the dill and the seasonings and dry it well in paper towels.
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12
To serve, place on a carving board and slice on the diagonal, detaching the flesh from the skin as you do.
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13
Serve with the sweet mustard sauce and buttered rye bread.
