Finely crush peppercorns and juniper berries in a mortar. Wash the salmon fillet and pull out any bones with tweezers. Place the salmon fillet on a large board with the skin side down. Wash the dill, shake dry and cut finely, except for 3 stalks
Mix 25 g salt, peppercorns, juniper berries and sugar and sprinkle/rub the salmon fillet (on the meat side) with it. Finally, spread the sliced dill on top. Wrap the salmon fillet tightly in foil and place between 2 kitchen boards. Weigh down with tins and marinate in the refrigerator for about 2 days. Turn each morning and evening
Wash 2 stems of dill, shake dry and cut the flags into small pieces. Mix mustard, honey, vinegar and dill. Season to taste with salt and pepper. Fold in the oil. Cut salmon filet into slices and garnish with dill. Add sauce
With 10 people:
waiting time approx. 2 days