Lay out two long sheets of cling film overlapping each other, then lay the raw salmon on top.
Meanwhile, mix the chopped dill very fine, then add the salt, pepper and sugar, then sprinkle over the salmon cover both sides. Bring over the cling film and make sure it is all well sealed place something heavy on top of it.
Keep in the fridge for 2 days but every day turn it over and keep the weight on. Don’t leave it any longer then 2 days or it will get dryer. 2 days is just nice and soft.
After 2 days unwrap the salmon, wipe off the dill or rinse with water (I personally like to keep a little bit as I like the taste of dill!) then slice with a sharp knife – this way you get lovely thin slices.
I serve this dish with horseradish and a wedge of lemon. accompanied with a lovely crusty roll. Mmmmmm.