1/2 cup (125 ml) coarse salt

1/2 cup (125 ml) sugar

2 fillets salmon with the skin, about 13/4 lbs (800 g) each

1 large bunch fresh dill

Dill sprigs, for garnish

Pepper

In a bowl, combine salt and sugar.

Spread half of the salt mixture on the flesh side of a fillet. Cover with dill. Sprinkle with remaining salt mixture and top with second salmon fillet, flesh side down.

Wrap salmon fillets in several layers of heavy-duty aluminum foil and place on a baking sheet. Cover with a second baking sheet and top with a brick or a heavy book to create a weight.

Refrigerate for 36 to 48 hours, turning salmon every 12 hours and discarding dripping juices, as needed.

Unwrap salmon fillets and discard dill. Thoroughly rinse fish under cold running water. Pat flesh dry with paper towels.

With a sharp knife, thinly slice salmon fillets starting with the thickest part of the fillet.

Serve and sprinkle with fresh dill. Season with pepper. Serve with mustard and caper hollandaise sauce.

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