To begin, ensure the salmon fillet is fresh, firm, and of high quality, preferably wild caught or sushi grade. Pat it dry with kitchen paper, removing any excess moisture. Check for pin bones by running your fingers along the flesh, and use tweezers to extract any remaining ones.

In a small bowl, mix the sea salt, sugar, and white pepper. This combination balances the curing process, drawing out moisture while infusing flavour. If using aquavit or vodka, mix it in now for added depth.

Lay a sheet of cling film on a clean surface. Place half the chopped dill on the wrap, forming a thin bed for the salmon. Position the fillet skin side down on top. Evenly rub the salt sugar mixture over the flesh, ensuring full coverage. Sprinkle the remaining dill over the top.

Wrap the salmon tightly in the cling film, pressing it gently to ensure the seasoning adheres. Place the wrapped fillet in a shallow dish or baking tray, skin side down. Add a weight on top (such as a small plate with a can or jar) to encourage even curing.

Refrigerate for at least 24 hours, ideally 48 hours for a stronger cure. Every 12 hours, turn the fillet over and drain any excess liquid that has accumulated. This helps maintain consistency in texture and flavour absorption.

After curing, unwrap the salmon and scrape off the excess dill and seasoning with the back of a knife. Give it a quick rinse under cold water, then pat dry with a paper towel.

To serve, slice the salmon thinly at a slight angle, working from the tail end. Arrange the slices on a chilled plate and garnish with fresh dill. Serve with rye bread, mustard sauce, or new potatoes for an authentic Nordic experience.