1 (4 - 5 lb.) salmon, remove bones but keep skin
2/3 c. salt
1/2 c. sugar
1 tbsp. ground black pepper
Bit of saltpeter, preservative
Fresh dill

Cut salmon in two even pieces. Mix next 4 ingredients together. Rub salmon with this mix. Line bottom of deep pan or casserole with dill. Place one piece of salmon on dill, skin side down. Sprinkle with dry mix and more dill. Place 2nd piece of salmon on this, skin side up. Put a board and weight on top. Refrigerate at least 24 hours. This is not cooked. Action of salt, etc., cures fish. Slice very thin. Serve with black bread, lemon slice, capers and horseradish and more ground pepper.