From Jennivine Restaurant

• 1 lb fresh Norwegian salmon filet
• 1 Tbsp cracked black peppercorn
• 2 Tbsp Salt
• 1 Tbsp Sugar
• 1 Tbsp Lemon Juice
• 2 Tbsp shopped fresh Dill

1. Combine all (except salmon) in a small bowl
2. Place the salmon filet in a Pyrex or stainless steel dish. Pour the marinade over the salmon. Cover the dish tightly and refrigerate. Allow the salmon to marinate for 3 days, turning the filet once each day.
3. When the salmon has finished curing, remove it from the dish and scrape off the marinade. Cut the filet into paper-thin sheets. Serve with toasted french bread and mustard.