Accompaniment:
Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.
Cover the salmon with dill and let it stand for six hours at room temperature.
Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
To serve:
Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
Decorate the platter with lemon, dill and skin.
Mix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6568.39 Kcal (27501 kJ)
Calories from fat	2957.81 Kcal
		% Daily Value*
Total Fat	328.65g	506%
Cholesterol	2121.91mg	707%
Sodium	57737.63mg	2406%
Potassium	13382.3mg	285%
Total Carbs	72.48g	24%
Sugars	67.96g	272%
Dietary Fiber	1.04g	4%
Protein	831.55g	1663%
Vitamin C	26.1mg	43%
Iron	17.5mg	97%
Calcium	900.2mg	90%

Amount Per 100 g
Calories	358.56 Kcal (1501 kJ)
Calories from fat	161.46 Kcal
		% Daily Value*
Total Fat	17.94g	506%
Cholesterol	115.83mg	707%
Sodium	3151.79mg	2406%
Potassium	730.51mg	285%
Total Carbs	3.96g	24%
Sugars	3.71g	272%
Dietary Fiber	0.06g	4%
Protein	45.39g	1663%
Vitamin C	1.4mg	43%
Iron	1mg	97%
Calcium	49.1mg	90%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.