1 baby salmon (3½ pounds/1.5 kg), filleted
1 large bunch of dill
1/4 cup coarse salt
1/4 cup sugar
1 to 2 teaspoons coriander seeds
2 tablespoons crushed peppercorns
Place one piece of salmon skin-side down in a large utility dish. Cover with a large bunch of dill.
Combine ingredients for seasoning mix and spread over dill. Place the second fillet on top, skin-side up. Wrap the salmon in cheesecloth for easier turning. Place a heavy weight on top, such as two 48-ounce cans of juice. Refrigerate for 4 to 5 days, turning salmon over twice a day.
To serve, wipe off the salt mixture and discard dill. Slice diagonally with a sharp knife. Serve on cocktail pumpernickel bread spread with honey mustard. Freezes perfectly!