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Combine sugar, salt, white pepper and dill. Rub all over both sides of the salmon fillet and place flat, skin side down into a plastic bag. Place onto a baking sheet and then place another baking sheet with a couple plates on top and into the refrigerator for 24 hours. Remove from the refrigerator after 24 hours and rinse in very cold water. Place into a new plastic bag and back into the refrigerator for another 24 hours.
To serve, cut fish at a 45 degree angle into long thin slices. Serve with hard cooked egg, mustard, finely diced red onion, and Sweet and Strong Mustard - recipe below.
Mix mustard, sugar and vinegar together to dissolve the sugar. Slowly add oil a little at a time to emulsify. Season with mustard seeds, salt and pepper.
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