Freshly-salted salmon

Large piece of salmon, about 4 1/2 lb. (2 kg)
1/3 cup (1 dl) coarse salt
4 Tbsp sugar
3-4 tsp roughly-ground white pepper
Plenty of fresh dill

1. Fillet the salmon unless bought ready filleted. Do not, however, remove the skin.
2. Wipe the fillets with paper towels without rinsing.
3. Place one of the fillets, skin side down, on the bottom of a dish sprinkled with salt. Place the other fillet, skin side up, on top. Sprinkle the rest of the salt and dill over the fish. Cover the dish tightly with aluminum foil. Put a small weight on top and store in a cool place for 1-3 days.
4. Scrape off the seasoning and cut the fillets, leaving the skin intact, into thin, oblique slices before serving.