Divide the salmon fillets. Crush in a mortar peppers, juniper, allspice and coriander. Chop the dill pepper and lemon mint. Mix all the ingredients together and rub the salmon with 1 cup of brandy. Put the two halves into a container salmon slices together. Pour cognac remains, after 12 hours to turn and leave for another 12 hours to serve, cut into thin slices.