Photography: DAVID M. RUSSELL
- 1/2 cup coarse salt
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon whole coriander seeds
- 1 teaspoon freshly ground black pepper
- 1 (3-pound) boneless salmon fillet, skin on
- 1/4 cup extra-virgin olive oil
- 2 tablespoons vodka
- 1 bunch fresh dill, coarsely chopped
- Thinly sliced pumpernickel bread, cut into squares
- Mustard sauce
- With a mortar and pestle, mix together salt, sugar, 2 teaspoons coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin-side down and rub salt mixture all over the flesh side of salmon. Cover with plastic wrap, add a weight, and cover the entire dish with plastic wrap, and refrigerate for 24 hours.
- Combine the mustards, sugar and vinegar in the bowl of a food processor fitted with a metal blade. Process to combine, then add the oil drop by drop until the mixture is thick.
- Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka and sprinkle with dill and remaining 2 teaspoons coriander seeds. Cover, weigh down, and refrigerate for 24 hours.
- Remove salmon from refrigerator and wipe off excess marinade (reserving dill for garnish). Slice salmon into 1/4-inch thick slices, removing skin; keep refrigerated until ready to serve.
- Serve on bread, topped with Mustard sauce and reserved dill.
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