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Salmon cured under salt, sugar and a heap of dill for two days, no cooking at all. Slice it thin and it tastes nothing like smoked salmon.
Use one 800 g centre-cut salmon fillet with the skin on and all pin bones removed. Pat it completely dry with paper towel.
Stir the sea salt, the sugar and the coarsely cracked pepper together, then chop the dill roughly and mix it through, stalks and all.
Lay the salmon skin side down on a large sheet of cling film, pack the cure evenly over the flesh side and wrap it tightly. Set it on a tray, weigh it down with a couple of tins and refrigerate for 24 hours, turning once halfway through.
Unwrap the salmon and scrape off the cure and dill. Rinse briefly under cold water and pat completely dry.
With a long thin knife, slice the salmon on a sharp angle into very thin sheets, working away from the tail end.
Serve on the rye bread with a spoon of the mustard on the side.
