Categories: Fish/sea, Appetizers 
      Yield: 10 servings 
  
      3 lb Smoked fresh salmon, center       1/4 c  Sugar 
           Cut and boned                       2 tb Crushed white peppercorns 
      2 lg Bunches fresh dill                       Lemon wedges and pepper 
    1/4 c  Coarse salt                     
  
  1.  Place half the fish, skin side down, in a deep glass dish. Spread dill 
  over fish. Sprinkle dry ingredients over dill. Top with the other half of 
  the fish, skin side up. 
   
  2.  Cover with foil and weight with a board and a five pound weight. 
  Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours 
  with accumulated juices. 
   
  3.  To serve, remove the fish from marinade, scrape away dill and spices, 
  and pat dry. Slice salmon thinly on the diagonal and serve on small plates 
  or squares of black bread. Garnish with lemon wedges and black pepper and 
  accompany with Dill Mustard Sauce. 
   
  Source:  The Silver Palate Restaurant, NYC