Smoked Salmon with Wild Pepper - The Local Palate

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