• Gather all ingredients before starting recipe.
  
• Cut salmon fillet in half.
• Mix salt, sugar, pepper, salt peter and black pepper and rub both sides of each piece of salmon with mixture.
• Line the bottom of a dish with dill fronds, place one half of the salmon, skin side down on the dill.
  
• Top the first half of the salmon in the dish with more dill, than top with the second piece of salmon, skin side up.
  
• Cover salmon with cling wrap and then place a board on top of the salmon and weigh down with a brick or heavy canned goods and place in fridge for 24 hours or up to 3 days. Turn once or twice during this time.

Final Steps

• Remove salmon from fridge and scrape off the dill
• Slice salmon as you would for smoked salmon, very thin slices at an angle to the skin
  

Serving

• Garnish with fresh dill sprigs, wedges of pumpernickel and fresh lemon and freshly ground black pepper