Created by Fizzybrat on May 15, 2019
Step 1: Remove bones from salmon, cut into 2 peices, wash and dry.
Step 2: Combine salt, sugar and peppercorns in small bowl.
Step 3: Layer 1/3rd of the dill on the bottom of a shallow baking pan.
Step 4: Lay one peice of salmon on the dill, sprinkle with salt/sugar mixture and another 3rd of the dill, cover with second peice of salmon, and cover with remaining dill.
Step 5: Cover with a board and refridgerate for 2 to 3 days.
Step 6: To serve, scrape off salt, sugar, peppercorns and dill. Slice salmon diagonally into 1/4 inch slices. Serve with dark bread and capers.