Freshly salted salmon

Large piece of salmon, about 41/2 lb. (2 kg)
2 tablespoons coarse salt
1-2 tablespoons sugar
1 tablespoon roughly-ground white pepper
plenty of fresh dill

1. Fillet the salmon unless bought already filleted. Do not, however, remove the skin.
2. Wipe the fillets with paper towels without rinsing.
3. Sprinkle the bottom of a suitable sized dish with salt and place one of the fillets, skinside down, on the salt. Spread the seasoning over both the fillets, placing the other fillet, skinside up, on top. Sprinkle the rest of the salt and the dill over the fish. Cover the dish tightly with aluminium foil. Put a small weight on top and store in a cool place.
4. Scrape off all the seasoning and cut the fillets down to the skin into thin, oblique slices before serving.