Dorie Greenspan’s fabulous salmon cured in salt, sugar and dill.
1 teaspoon whole white peppercorns
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
2 tablespoons sea salt
2 teaspoons sugar
1 1-pound salmon fillet, skin on
1 cup chopped fresh dill, divided
2 tablespoons honey mustard
1 tablespoon distilled white vinegar
3 tablespoons grapeseed oil or canola oil
2 tablespoons chopped fresh dill
1/4 teaspoon salt
Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant, shaking skillet frequently, about 2 minutes. Crush spices with mallet or bottom of heavy pan. Transfer spices to small bowl. Mix in salt and sugar.
Using small knife, poke 12 small holes through skin of salmon. Rub 1/3 of spice mixture over skin. Sprinkle 1/3 cup chopped dill in bottom of an 8x8x2-inch glass baking dish. Place salmon, skin side down, over the dill. Rub remaining spice mixture into top of salmon. Press 2/3 cup chopped dill onto the salmon.
Cover with plastic wrap, pressing directly onto fish. Place another pan over the plastic, then weight down with some canned goods. Refrigerate 2 to 3 days.
Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil. Stir in chopped dill and salt. Season with ground black pepper.
Scrape spices and dill off both sides of salmon (some spice mixture will remain). Thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin.
Top toasts with salmon slices, sauce, and dill sprigs.
Adapted from Dorie Greenspan.
Total time does not include 2-3 day curing time.