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1
Cook coriander seeds in a small dry saute pan just until the aroma is released.
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2
Crush seeds using the bottom of a heavy pot or a mortar and pestle.
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3
Mix seeds with salt, pepper, and sugar in a small bowl and reserve.
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4
Slice salmon in half across width and lay pieces side by side on counter, flesh-side up.
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5
Divide dry spice mixture in half and sprinkle one half over both pieces.
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6
Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich.
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7
(Make the sandwich even by placing the thick end of salmon of top of thin end.)
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8
Evenly coat outside of salmon sandwich with remaining spices and dill.
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9
Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good).
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10
Refrigerate 3 days, turning over every 12 hours.
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11
To serve, scrape off spices and dill.
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12
Slice thinly and serve cold with Dill Mayonnaise and thinly sliced black bread.
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13
In a bowl, combine egg yolks, mustard, vinegar, and sugar.
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14
Blend with whisk.
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15
Gradually add olive oil and soybean oil, a drop at a time, whisking constantly.
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16
As mayonnaise begins to thicken, add oils more generously.
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17
Whisk in dill, salt, and pepper.
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18
Adjust seasonings and store in refrigerator up to 4 days.
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19
*RAW EGG WARNING
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20
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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21
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
