3 parts sugar
1 part salt
1 part black pepper
Fresh salmon fillets (1 lb serves 6 people)
Line a 9×13 glass dish with salmon, skin side down. Combine the sugar, salt, and pepper and spread on the flesh side of the layer. Put lots of dill between the layers and put the next layer flesh side down. Place a board on top and weight it down with bricks, rocks, or cans. Refrigerate tightly sealed for 24 hours, then pour off the liquid. To serve, scrape off the excess sugar, slice thinly, and serve with a sauce of: 1 T dijon mustard, 4 T olive oil, 1 t sugar, and 1 T dill.