Blend sugar, salt, alcohol, pepper, and fresh dill into a paste.
Spread half the paste in a container and place the salmon flesh-side down on top.
Cover the salmon with the remaining paste, seal, and refrigerate for 48 hours while turning occasionally.
Mix cucumber salad ingredients and macerate in the fridge for one hour.
Drain cucumber liquid and chill the salad until it is very cold.
Whisk mustard, lemon juice, sugar, salt, pepper, and dried dill together.
Slowly whisk in the oil until the dressing reaches a thick consistency.
Rinse the cured salmon under cold water and pat dry with paper towels.
Thinly slice the fish at an angle and serve with the salad and sauce.