Using a mortar and pestle, grind the white peppercorns into small pieces. Mix the white peppercorns, salt, brown sugar, fennel seeds and fresh dill together. Mix together the olive oil and ouzo. Using a brown, brush both sides of the salmon with the wet mixture. Then place the salmon skin side down over top of cheese cloth in a pan. Rub both sides of the salmon with the dry ingredient cure. Wrap the salmon tightly in cheese cloth and place about 5 kg of weights on top of the salmon so that the liquid is pressed out from it. Place the salmon in the fridge, and turn it once every twelve hours. It is ready on the second day. Serve with toasted bagels and cream cheese.