1 1/2 lb. fresh salmon fillets (2 lg.)
1 1/2 tbsp. aquavit, cognac or dry sherry
1/8 c. salt
1/8 c. sugar
1 tbsp. crushed white peppercorns
1 bunch of fresh dill, chopped

SAUCE:

1/8 c. Dijon mustard
1 tsp. dry mustard
1 tbsp. white vinegar
1/8 c. vegetable oil
1 tbsp. sugar
1/8 tsp. salt
1 tbsp. heavy cream
3 tbsp. finely chopped fresh dill

Place salmon in glass baking dish. Combine salt, sugar, crushed peppercorns, and chopped dill and rub this mixture into the salmon flesh. Place fillets on top of each other, flesh sides together (skin sides not touching). Cover fillets with foil and place heavy plate over baking dish and weigh down with several cans of soup on top of plate.

Refrigerate 2-3 days, turning the fish over twice a day, basting both sides with the accumulated liquid marinade and replacing the weights.

When fish is cured, remove and scrape away the curing mixture and refrigerate until ready to serve. Slice. Serve sauce on the side.