1-First, crush the white peppercorns using a knife or mortar and pestle to release their mild, aromatic flavors.

2-Next, combine the crushed peppercorns with the rock salt, white sugar, and fresh dill in a bowl for your curing mixture.

3-Then, spread half of this salt mixture on an overlapping layer of cling wrap, shaping it to match the size of your salmon fillet.

4-Place the salmon skin-side down on the salt mixture, then cover the flesh side with the remaining salt mixture.

5-Wrap the salmon tightly in the cling wrap and place it in a dish, adding a flat weight like a cutting board and additional weights to total about 1.2 kg for even pressure.

6-Refrigerate for 12 hours, turn the salmon over, replace the weights, and refrigerate for another 12 hours before repeating the process for a final 12 hours, totaling 36 hours for a medium cure.

7-Once done, unwrap the salmon, scrape off the curing mixture, rinse it lightly under cold water, and pat it dry with paper towels.

8-If you have time, refrigerate it uncovered for 3 to 12 hours to help it dry and let the flavors meld even more.

9-Finally, garnish with extra fresh dill and slice thinly on the diagonal, avoiding the skin, then serve with toasted rye bread, the mustard cream sauce, fresh dill, and lemon wedges.

10-For the sauce, mix the heavy cream, Dijon mustard, mustard powder, salt, and pepper until smooth feel free to add a splash of lemon juice or zest for extra brightness. This addition brings a zesty contrast that pairs wonderfully with the cured salmon.