Smoked Salmon with Wild Pepper

Name: Smoked Salmon with Wild Pepper
Ingredients: ¾ cup yellow mustard seeds; 1 cup distilled white vinegar; ⅓ cup sugar; 1 dried arbol chile; ½ teaspoon kosher salt; 1 (4-pound) skin-on whole side of salmon, pin bones removed; 3 tablespoons olive oil, plus more for drizzling; Kosher salt to taste; 1 tablespoon Voatsiperifery peppercorns, plus more to taste; 5 or 6 sprigs rosemary, thyme, or dill; 3 handfuls watercress, cleaned and trimmed; 1 handful sunflower sprouts; 3 tablespoons pickled mustard seeds; 2 tablespoons white wine vinegar; Flaky salt for garnish; Lemon wedges for serving

thelocalpalate.com

Make the pickled mustard seeds: Rinse mustard seeds in a fine mesh strainer, pat dry with paper towels, and place in an 8-ounce glass jar or heatproof bowl. In

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