2 lbs. salmon filets (2 pieces)
Fresh dill
1/2 tbsp. white pepper
4 tbsp. salt
3 tbsp. sugar

It is very important the fish is frozen 24 hours. It is then salted in the following manner.

Mix pepper, salt and sugar. Cut dill and put on the filets. Place one filet on top of the other with the skin on the outsides.

Wrap the salmon in foil and put on a platter with another platter on top. Press with something heavy. Let stand, cool, for about 48 hours in the refrigerator.

To serve, cut very thin. Potatoes usually accompany the salmon.