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Sprinkle the salmon fillets with the Szechuan peppercorns. Cover with the dill mixture and splash with vodka. Sandwich the fillets together, tail-to-tail, and cover with plastic wrap. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours.
After that time, the flesh will have lost its translucence. Rinse under cold water and pat dry.
Slice the gravlax thinly on the bias and without the skin. Serve with crackers and the mustard sauce.
Per serving (not including crackers): Calories 207; Total Fat 13.5 grams; Saturated Fat 2 grams; Protein 16 grams; Total Carbohydrate 4 grams; Sugar: 2 grams; Fiber 0 grams; Cholesterol 34 milligrams; Sodium 665 milligrams