3 pounds fresh salmon
1 large bunch of dill, plus chopped dill for serving
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons black peppercorns, crushed
Preparation: Cut the salmon in half crosswise and place half the fish skin side down
in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, and crushed peppercorns in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller panon top of the foil and weight it with some heavy cans. Refrigerate the salmon for 2 days, turning it every 12 hours and basting it with the liquid that collects.
Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you wouldfor smoked salmon. In Iceland they serve it with butter, white bread and mustard sauce. Enjoy!