3 to 4 lbs. cut of salmon
Dill sprigs
2/3 c. salt
1/2 c. sugar
20 white peppercorns, crushed
Pinch of saltpeter, optional (available in drug store)

DRESSING:

3 tbsp. olive or salad oil
1 1/2 tsp. vinegar
1/2 tsp. French mustard
1/4 tsp. salt
Dash of white pepper
Sugar, optional

Select middle cut of 6 to 7 lb. salmon. Remove bone and cut into two pieces lengthwise. Rinse and dry on absorbent paper. Mix salt, sugar and pepper and (to retain red color of salmon), pinch of saltpeter. Rub part of seasoning into fish. Place thick layer of dill sprigs in bottom of pan or bowl. Place one piece of salmon, skin side down, in pan and sprinkle with remaining seasonings and cover with plenty of dill sprigs. Put other piece of fish on top, skin side up. Cover with board and put weight on top. Keep in refrigerator 16 to 24 hours. Remove spices and cut salmon into slices. Arrange on platter and garnish with dill sprigs and lemon slices. Shake together all ingredients for dressing and let stand 5 minutes before serving. Serve with dressing, buttered spinach and boiled potatoes, or as an appetizer.