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1
Score each fillet with several diagonal shallow cuts on the skin side, about 1/8 in (3mm) deep.
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2
Combine the salt, sugar, and peppercorns.
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3
Sprinkle a quarter of the mixture on the bottom of a shallow nonmetallic dish.
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4
Place one fillet, skin-side down, in the dish and sprinkle with half the aquavit and another quarter of the salt mixture.
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5
Spread 2 tbsp of the dill in an even layer over the fillet.
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6
Sprinkle the flesh side of the second fillet with another quarter of the dry mixture.
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7
Place it, skin-side up, on top of the first fillet.
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8
Rub the remaining salt-and-sugar mixture over the skin and sprinkle with the remaining aquavit.
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9
Cover the salmon with a sheet of wax paper.
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10
Top with a large flat plate or cutting board, and weigh it down with cans of food.
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11
Refrigerate for 24 hours, checking the salmon every 6 hours and draining off accumulated liquid from the dish.
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12
Turn the salmon over and refrigerate for another 24 hours, turning and weighing the salmon every 6 hours or so.
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13
To make the mustard sauce, thoroughly whisk the mustard, oil, sugar, vinegar, sour cream, and salt in a bowl.
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14
Cover and refrigerate until chilled, at least 1 hour.
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15
Just before serving, add the dill.
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16
To serve, scrape the seasonings and dill from the salmon.
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17
Place the salmon, skin-side down, on a cutting board.
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18
Slice the fish thinly on the slant, away from the skin.
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19
Sprinkle with the remaining dill.
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20
Serve with the mustard sauce and lemon wedges.
