Salmon gravlax canapés with dill and pink peppercorns

Ingredients

• 22 ml (1 ½ TBSP) ground pink peppercorns
• 15 ml (1 TBSP) ground coriander seeds
• 30 ml (2 TBSP) coarse sea salt
• 30 ml (2 TBSP) maple sugar
• 600 g (1 1/3 lb) skinless salmon filet
• 125 ml (1/2 cup) fresh dill
• 3 lemons or 125 ml (1/2 cup) of lemon zest
• 250 ml (1 cup) water
• 125 ml (1/2 cup) raw sugar
• *Water and sugar can be replaced by 250 ml (1 cup) of clear maple syrup
• 1 egg yolk
• 15 ml (1 TBSP) Dijon
• 250 ml (1 cup) canola oil
• 30 ml (2 TBSP) lemon juice
• Freshly ground salt and pepper
• 4 slices of homestyle Grand-Mère bread with stone-ground old-fashioned grains
• About ½ recipe for homemade mayonnaise
• 1 gravlax recipe
• About ½ recipe for confit lemon zest
• 36 small sprigs of fresh dill