Fillet the salmon as close to the backbone as possible.
Mix the chopped dill, salt, sugar, and pepper in a bowl.
Spread a quarter of the mixture onto foil with a 15cm margin.
Place one fillet skin-side down on the mixture and cover with half of the remaining cure.
Top with the second fillet skin-side up and scatter the remaining cure over the skin.
Wrap the parcel tightly and place it on a weighted tray.
Turn the package daily for five to eight days.
Combine the dressing ingredients in a jar and shake to emulsify before serving.
Unwrap the fish and wipe off excess pickling liquid.
Slice the fish thinly and serve with the dressing and buttered brown bread.