Smoked Salmon with Dill and Mustard Sauce

Ingredients:

• 4 salmon fillets
• Salt and pepper to taste
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1 tablespoon black peppercorns, crushed
• 1 bunch fresh dill, chopped
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon lemon juice

Instructions:

1. Combine the brown sugar, kosher salt, and crushed peppercorns in a bowl.
2. Rub the mixture all over the salmon fillets.
3. Place the fillets in a large dish, cover, and refrigerate for at least 4 hours or overnight.
4. Preheat your smoker to 225°F (110°C).
5. Rinse the fillets under cold water and pat dry.
6. Place the salmon fillets in the smoker and smoke for about 2 hours, or until the fish reaches an internal temperature of 145°F (63°C).
7. In a small bowl, mix together the Dijon mustard, honey, lemon juice, and chopped dill.
8. Serve the smoked salmon with the dill and mustard sauce.