Preparation

• Rinse the salmon with cold water and clean it thoroughly by removing the head and the guts.
• Let the salmon drain in a colander for a few minutes until it releases any excess water.
• Place a sheet of aluminum foil in a flat dish, ensuring it extends over the sides so it can be easily folded over the contents later.
• Spread half of the mixture of salt, sugar, and dill at the bottom of the dish, creating an even layer.
• Place one of the salmon fillets on top of this layer, skin side down.
• Distribute the other half of the salt, sugar, and dill mixture over the salmon fillet, covering it evenly.
• Cover it with the other salmon fillet, skin side up.
• Wrap the entire set with the container's aluminum foil, making sure it is well sealed.
• Place a considerable weight on top to apply pressure, such as another smaller container. To secure it, you can use a tourniquet with two strings and two small wooden sticks embracing the two containers.
• Store the set in the refrigerator for 24 hours.
• Remove the weight and aluminum foil, discard the generated juice, and flip the fish block completely so that the salmon fillet that was underneath is now on top.
• Cover the setup again with aluminum foil and place the weight back on or tighten the twine as before.
• Leave the salmon in the fridge for 2 more days (3 days in total), remembering to turn it each day and remove any excess juice.
• After 3 days have passed, wash the salmon, dry it well with kitchen paper, and remove any bones if present.
• Slice the salmon into thin slices, starting from the head and moving towards the tail.
• Place the slices in a bowl and marinate them with the juice of one lemon, a drizzle of olive oil, a bit of ground black pepper, and salt to taste.