3 lbs. salmon
4 tbsp. sugar
4 tbsp. salt
2 tsp. white peppercorns, crushed
Fresh dill (a lg. pkg.)

Fillet 3 pounds salmon from the middle part of the fish. Remove all small bones but not the skin. Mix the sugar, salt and peppercorns and rub the salmon with most of this mixture. Place a layer of dill at the bottom of a shallow dish and then one salmon fillet with the skin downwards. Cover with a generous layer of dill. Sprinkle the remainder of the spice mixture. Place the other salmon fillet on top, skin side upwards, and so that the thin part rests on the thick part of the lower piece. Cover with a generous layer of dill and place a very light weight on top. Refrigerate the salmon 1 or 2 days. Turn the salmon over when half of this time has passed. Scrape off all the spices and serve cut into slices with cold Gravad Lax.

COLD MUSTARD SAUCE:

2 tbsp. mustard
1 tbsp. sugar
1 tbsp. vinegar
6 tbsp. oil
Dill

Mix the mustard, sugar and vinegar in a bowl. Then add the oil, a little at a time until well blended. The sauce will thicken rapidly and must be stirred vigorously. Finally add plenty of finely chopped dill.