This is a very easy dish to prepare. Though not as good as real lox, it's better (and cheaper) than the packaged stuff you find in the supermarkets.

  • 2 2-pound salmon filets
  • 2 tablespoons sugar
  • 1/4 cup salt
  • 2 tablespoons peppercorns
  • 1 bunch dill
  • 1/4 cup aquavit (optional)
  • 1/4 cup Dijon mustard
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 1/3 cup vegetable oil

Mix the salt and sugar and spread over the meat side of each filet. Put the peppercorns in a plastic bag,crush with a rolling pin, and spread over the filets. Spread lalf the dill over one filet and cover with the other. Place the filets on a large dish or pan and cover with heavy weights. Allow to drain for several hours. Pour aquavit, if desired, over the inside of each filet. Reassemble, wrap in plastic, and refrigerate for about four days, turning once every day.

Mix the mustard, sugar, and vinegar in a small bowl and slowly whisk in the oil. Reserve several sprigs of the remaining dill; mince the rest and mix it into the sauce.

At serving time, unwrap the salmon, discard the dill, and slice thin. Spread on a large platter, spoon some of the sauce on top, and darnish with the reserved dill. Serve with pumpernickel and the remaining sauce.