-
1
With tweezers or pliers, pull out the intermuscular bones of salmon.
-
2
In a non-reactive dish (glass, porcelain, enamel or stainless) large enough to accomodate the salmon without crowding, scatter half of the sliced onions and sprinkle half of the dill on the onions.
-
3
In a small mixing bowl combine the salt, sugar, peppercorns and juniper berries and mix them well.
-
4
Rub half of this mixture into the flesh side of the salmon and spoon rub half the juice and vanilla on the flesh; set the salmon, flesh side down on the dill and onions.
-
5
Rub remaining salt mixture into skin side of salmon and remaining lemon juice mixture over that.
-
6
Lay remaining dill on salmon, then cover with last of onion slices.
-
7
Cover with plastic wrap, then weigh the salmon down with bricks, small iron skillets or canned goods.
-
8
Cover the dish and weights with aluminum and refrigerate for 2 to 3 days.
-
9
During the marination time, spoon the juices the salmon give off and marinade back over the salmon.
-
10
After 2 to 3 days, or when ready to serve, remove salmon from the marinade and scrape off dill and onions from skin side, but leave it on for garnish from flesh side.
-
11
Slice salmon as thinly as possible on diagonal toward tail and serve with mustard sauce.
-
12
Or set slices of salmon with a dab of mustard sauce on black bread for hors d'oeuvres.
-
13
To make sauce, mix two mustards, sugar and vinegar until pasty.
-
14
With a wire wisk, slowly beat in oil until it forms a thick mayonnaise like mixture.
-
15
Stir in chopped dill.
