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Put one of the salmon fillets, skin-side down, on a large sheet of cling film. Mix the dill with the salt, sugar and crushed peppercorns and spread over the salmon. Place the other fillet on top, skin-side up.
Tightly wrap the fish in 2 or 3 layers of cling film and lift it on to a large, shallow tray. Rest a slightly smaller tray or chopping board on top of the fish to weigh it down. Refrigerate for 2 days, turning the fish every 12 hours so that the briny mixture, which develops inside the parcel, bastes the outside of the fish.
For the sauce, mix together the mustard, honey and vinegar, then gradually whisk in the oil until you have a smooth and emulsified mixture. Stir through the chopped dill.
Remove the fish from the briny mixture and slice it thinly, as you would smoked salmon. Serve with the sauce. This keeps for about 2 weeks.