Two 1 lb (500 g) centre-cut salmon fillets
1 tbsp (15 mL) coarsely crushed peppercorns
1 tbsp (15 mL) coarsely crushed coriander seeds
1 tsp (5 mL) dry mustard
2 tbsp (25 mL) kosher salt
2 tbsp (25 mL) granulated sugar
1/4 cup (50 mL) vodka
1 large bunch fresh dill, trimmed
1. Place salmon, skin-side-down, on a large sheet of plastic wrap. Combine peppercorns, coriander seeds, mustard, salt and sugar. Press evenly onto flesh side of both salmon fillets.
2. Remove salmon from plastic and place one salmon fillet in dish large enough to hold it. Sprinkle with 2 tbsp (25 mL) vodka. Lay dill sprigs in a heavy layer over it. Place second salmon fillet on top so that flesh sides meet. Spoon over remaining vodka.
3. Cover with plastic wrap, place a tray inside the dish on top of salmon. Weigh down with tin cans or other heavy weights.
4. Refrigerate for 2 days, turning over and spooning over juices every 12 hours.
5.To serve, remove from the marinade, scrape away dill but leave on seasonings. Slice thinly and sprinkle with extra crushed peppercorns, crushed coriander seeds and chopped dill, if desired. Serve on dill pancakes with the mustard sauce.