1 tbs white peppercorns
1 tbs pink peppercorns
2 tsp fennel seeds
1 large bunch dill sprigs
2 lb quality salmon filet with the skin on
½ cup kosher salt
¼ cup granulated sugar
2 tbs vodka
5 thinly sliced rings of red onion
Coarsley crush or grind both peppercorns and fennel seeds together. Combine peppercorn mixture, sugar and salt. Lay a piece of saran wrap large enough to wrap fish into a baking dish. Lay half the dill sprigs into an even layer on the saran wrap and sprinkle evenly with half the salt mixture. Place the salmon skin side down on top of the salt mixture, sprinkle with remaining salt mixture and drizzle on the vodka. Top with red onion slices and remaining dill.
Wrap tightly with the saran wrap and wrap again with a second piece. Place in baking dish and top with another heavy object such as a second smaller baking dish. Make sure the fish is weighed down with the object. Refrigerate for 2-3 days, turning every 12 hours.
When finished curing, unwrap salmon and scrape off dill, onion and spices and rinse well under cold water. Pat dry. Place on a cutting board and slice thinly on the bias without slicing through the skin.
Keeps for up to a week in the fridge.