2-3 large bunches fresh dill
1 tbsp chopped fresh dill
1 tbsp English mustard
30g/1oz freshly ground black pepper
250g/8oz caster sugar
1 tsp caster sugar
125g/4oz rough sea salt crystals
1 tbsp sunflower oil
1 tbsp wine vinegar
2 tbsp crème fraîche
1 whole salmon, preferably wild or organic, (or sea trout, or large trout) about 2-4kg/4½-9lb