Cured Salmon With Honey And Dill Sauce

• 2 3/4 lb salmon fillet, skin-on (remove any large bones with tweezers)
• 1 tsp white peppercorns, crushed
• 2-3 None juniper berries, crushed
• 1 1/2 tbsp coarse sea salt
• 1 tbsp sugar
• 2 bunches fresh dill, finely chopped
• 1/3 cup mustard
• 1/4 cup honey
• 3 tbsp white wine vinegar
• 3 tbsp oil

1. Put the salmon fillet, skin side down, on a large piece of foil. Mix the crushed peppercorns, juniper berries, salt and sugar then rub into the salmon flesh. Spread 3 sprigs worth of chopped dill on top then wrap the salmon tightly in the foil. Place between two wooden cutting boards then weigh the top board down with kitchen weights or cans and refrigerate for 2 days.
2. To finish, mix the mustard, honey, vinegar and remaining dill and season to taste. Drizzle in the oil and mix well. Slice the salmon fillet and serve it with the sauce.

salmon fillet, white peppercorns, juniper berries, salt, sugar, dill, mustard, honey, white wine vinegar, oil

Taken from recipes-plus.com/api/v2.0/recipes/17854 (may not work)