Directions

1. In a bowl, mix together the salt and sugar.
2. On a tray, spread half of the salt and sugar mixture evenly. Place the salmon, skin side down, on top of the mixture. Cover the salmon with the remaining salt and sugar mix, ensuring it’s fully coated. Lay the dill on top of the salmon.
3. Place another tray on top of the salmon to weigh it down, then wrap everything tightly in cling film.
4. Place the tray in the fridge and allow the salmon to cure for 48 hours.
5. After 48 hours, remove the salmon from the fridge and rinse it well under cold water. Pat it very dry with paper towels.
6. Slice the salmon thinly, leaving the skin behind. Note: the tail end may be a little saltier as it is thinner than the rest of the fillet.
7. Any unsliced cured salmon will keep in the fridge for up to 2 weeks.