Put the salmon fillet skin-side down on to a large sheet of cling film.

Mix the dill with the salt, sugar and crushed peppercorns and spread it over the salmon.

Tightly wrap in 2 or 3 layers of cling film and lift on to a large, shallow tray. Rest a slightly smaller tray or chopping board on top of the fish and weigh it down. Refrigerate for 2 days, turning the fish every 12 hours so that the briny mixture, which has developed inside the parcel, bastes the outside of the fish.

Remove the fish from the briny mixture and slice it as you would smoked salmon.