Although this recipe is for a lot of portions, it will keep in a refrigerator for up to a week as long as it is kept covered. If you want to keep this dish for any length of time, then baste the salmon with its juices once a day to keep it moist.
Fillet the salmon, removing the line of small bones that runs half the length of each fillet using a pair of pliers, rinse and dry each fillet. Mix the peppercorns with the sea salt, juniper berries and sugar. Roughly chop 115g/4