|Fresh dill||1 1⁄2 Ounce (1 Bunch)|
|Salt||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Whole white pepper||1 Tablespoon, crushed (Peppercorns)|
|Salmon fillets with skin||2 Pound, drained (3/4 Inch Thick)|
|Cream cheese||6 Ounce|
Coarsely chop the dill and set aside.
In a small mixing bowl combine the salt, sugar, and crushed peppers.
Lay 1 fillet, skin side down, in a baking dish.
Top fillet with dill, then sprinkle with salt mixture.
Form a sandwich by placing the thin end of the second fillet, skin side up, on top of the thick end of the other fillet so that the sandwich is of even thickness.
Cover with foil and refrigerate for at least 4 days or till the salmon is translucent and firm, basting with the juices occasionally.
Salmon can be stored in the refrigerator for up to 1 week total.
To serve, remove salmon from juices.
Remove dill mixture from fillets.
Pat dry with paper towels.
Place fillets, skin side down, on a cutting board.
Holding a knife at a 45-degree angle, cut fillets across the grain into paper-thin slices without cutting through skin.
Then cut slices from the skin.