- Mix together the salt, sugar and peppercorns in a bowl with the chopped dill.
- Take a dish large enough to lay the salmon flat in.
- Line the bottom of the dish with two strips of clingfilm at 90 degrees to each other, leaving it hanging out over the edges on all four sides.
- Sprinkle one third of the curing mix on the cling film, place one salmon fillet skin side down, then another third of the mix, then the other salmon fillet. Finish by sprinkling the final third of the curing mix on top.
- Wrap the four sticking out bits of cling film tightly over the salmon.
- Place another similar-sized dish on top of the salmon and weigh it down with something heavy like tins of soup.
- Place in fridge for 2-3 days.
- The curing mix will draw the liquid out of the fish so you will have to drain this liquid off a couple of times during the process. Once it is ready you will need to rinse any remaining curing mix off the fish with water and dry the fish with kitchen towel.
- To serve, slice it thinly and arrange on a plate with crème fraiche, sour cream or mustard dill sauce or for canapés put the slices on little squares of pumpernickel bread with sour cream and top with sprinkle of dill or salmon roe.
Serve this with a dry sparkling wine.