Five days before serving, in a bowl mix together sugar, salt and pepper. Spread evenly over fish on both flesh and skin sides. Lay 1 dill sprig over a large piece of plastic wrap and place fish over it, skin side down. Dribble brandy and olive oil over flesh side of salmon and cover with remaining dill sprigs; wrap tightly.
Place flat tray or plate over fish and weigh down with a large can of tomatoes, or equivalent weight. Refrigerate for
5 days, turning fish over daily. Brush rub and dill off fish before slicing.
Mix mustard powder with 1 tablespoon (15 mL) water; set aside for 10 minutes. Grate radish finely and place in fine-mesh sieve. Squeeze out as much water from radish as possible. In bowl, mix together mustard, radish, vinegar, sugar and salt; set aside.
Slice cucumber into 1/8-inch (3 mm) thick slices. Thinly slice salmon and cut into pieces, roughly 2 inches by 1/2 inch (5 x 2.5 cm). Place each piece on cucumber slice; top with heaping 1/4 teaspoon (1 mL) radish mixture and sprinkle with chives.
Yield: Approximately 50 pieces