Rinse the salmon fillets under running water and carefully pat dry with paper towel. Pluck the dill from the thick stalks, then cut off, it does not need to be finely chopped.
Grind the peppercorns relatively coarsely or possibly crush them with a wide knife blade.
Place one piece of salmon fillet skin side down in a shallow dish with a rim, spread half of the salt, sugar, pepper and dill – in this order – evenly over the salmon, then do the same with the second salmon fillet. Then place the second piece on top of the first (skin side up), so that the thicker half of the upper piece is on the darker side of the lower one.
Cover the tray with the salmon completely with plastic wrap, but without stretching it, then place a wooden board on top of the salmon that is larger than the salmon pieces, but does not rest on the edges of the tray. Weigh down the board with canned food, jars or similar (with a weight of about one kilo) and put the dish in the refrigerator. The salmon must marinate for two days, during which time it should be turned every 12 hours. To serve, carefully rinse the spices under running water, rub the salmon dry. Using a sharp kitchen knife, cut dark slices from the salmon – without the skin, holding the kitchen knife relatively flat and oblique and cutting against the direction of the fish grain.
For the mayo to
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