2 Pound(s) salmon
1/4 Cup(s) salt
1/4 Cup(s) sugar
1 Tablespoon(s) crushed white pepper corn
2 Bunch(s) dill
Cut the salmon into two filets, debone them, but keep the skin. Freeze this for at least a day, which helps getting rid of potential worms etc. Take out the salmon and thaw in the fridge before preparation.
Mix the spices well, and rub it into the fish filets, cover with minced dill, let soak for a while in room temperature. Put the filets in bags (or wrap in saran wrap), and let it cure in fridge for two days.
When ready, whipe the dill and excess spices off the filets, and cut into think slices (with a filê knife).