Split the salmon down the backbone, and divide the halves into pieces about two hands in width; place these in an earthen pan, sprinkle each piece with salt, and black peppercorns; pour in vinegar sufficient to cover them; put the lid on and set the pan in the oven to bake the salmon; and when done, place a piece of board or a dish on the pieces of salmon with a weight to press them down in their liquor until cold.
When required for use, dish up a piece of salmon with some of the liquor; garnish round with fennel and serve it for dinner, luncheon, or supper.