Using pliers, remove any small bones in the filets. Rinse well and pat dry. Mix sugar, peppercorns, juniper berries, soy sauce and salt together and rub thoroughly into the flesh side of both filets. Cover both filets with dill. Place filets flesh side together and wrap well in plastic wrap. Wrap all in aluminum foil. Place between two cookie sheets and set a heavy weight, such as a brick, on top. Refrigerate at least 2 days and as long as 6 days, turning every 12 hours or so.
To serve, discard the brining liquid and brush off the dill. Slice the fish into thin slices on the diagonal with a sharp thin knife. The flesh from the tail will be leaner than the flesh from the belly. Serve with the mustard sauce.
Combine the sweet mustard and 2 tablespoons of Dijon in a medium bowl. Add the sugar and 1 tablespoon of vinegar. Gradually add oil, whisking constantly. Adjust the flavors as necessary. The sauce should be neither overly sweet nor overly acidic. Add a little water if the sauce gets too thick. Stir in the chopped dill. It will keep, refrigerated, for 2 to 3 weeks.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 10|
|Calories from Fat: 359 (55%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 73.9mg||23 %|
|Sodium 2273.9mg||78 %|
|Potassium 518mg||14 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 44.7g|
|Protein 27.9g||40 %|
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Calories per serving: 647
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