1/2 salmon fillet
1/4 cup sea salt
1/4 cup sugar
1/2 tbsp ground pepper
1/4 tsp ground coriander
handful of coarsely chopped fresh dill
Combine dry ingredients, except dill, in bowl.
Lay a piece of cling wrap, twice the length of the salmon fillet, across a baking tray. Sprinkle 1/3 to 1/2 of the salt mixture on cling wrap. Lay down fillet, skin side down and sprinkle the remaining salt mixture over fillet. Sprinkle dill over salmon, fold over cling wrap, and tightly wrap fillet.
Place a second baking tray on salmon, and add weights, a few cans work. Marinate 24 hours, the first hour at room temperature then in the fridge for the remaining 23. Turn every 6-8 hours, pouring off any liquid the accumulates.
1/4 cup dijon mustard
1 tsp dry mustard
1 tbsp sugar
1/2 tsp salt
juice from 1/2 lemon
1/4 cup olive oil
2 tbsp minced fresh dill
Whisk ingredients together, except olive oil and dill. While whisking drizzle in olive oil to combine. When combined gently stir in minced dill.
Thinly slice a piece or two of fish and place on a piece of crusty bread. Drizzle with mustard sauce and serve.