Salmon Pastrami

Directions

1. 1
   Split fish crosswise into 2 equal pieces, and remove the bones.
2. 2
   Wash, and wipe the skin.
3. 3
   Combine salt, sugar, 1 tablespoon peppercorns and 1 tablespoon coriander seeds, and sprinkle over flesh side of fish.
4. 4
   Place the two halves' flesh sides together.
5. 5
   Place in an enamel or glass container, and cover tightly.
6. 6
   Place a brick or other heavy weight on the salmon and refrigerate for three or four days, turning occasionally.
7. 7
   Coarsely grind remaining peppercorns, coriander seeds and mustard seeds.
8. 8
   Scrape salt mixture off the fish, and sprinkle with ground mixture, lightly pressing into the flesh.
9. 9
   The salmon can be refrigerated at this point.
10. 10
    To serve, slice salmon very thinly, and serve with lemon wedges and light toast, if desired.