* 2 tablespoons Sea salt
* 2 tablespoons Caster sugar
* 2 teaspoons Black peppercorns, freshly Ground
* 2 teaspoons Juniper berries, crushed in a Pestle and mortar
* A really big handful of fresh Dill

===Method===
* Discovering by touch, remove all bones from the fillet - folding it over and using a clean pair of pliers or tweezers to pull out the really obstinate ones. The bones are in a symmetrical pattern, so once you have found one, check the other side for its matching pair.
* Mix the Salt, Sugar, Peppercorns and Juniper in a bowl
* Treating each fillet individually, cut a sheet of plastic-wrap about 3 times the size of the fillet and lay the fillet skin-side down in the centre of the plastic-wrap.
* Sprinkle the mixture over the fillet ensuring that you caver every part of the flesh.
* Now lay the sprigs of Dill on the top of the fillet. Using whole sprigs, folded over, makes it easier to remove when we discard it at the finish.
* Wrap the Salmon tightly in the plastic-wrap and finish by wrapping in another layer of plastic.
* Place the fillet in a container to catch any escaping juices and Refrigerate for three days. Turn daily and drain any liquid that has escaped.
* After 3 days, unwrap, discard the Dill and quickly rinse under cold water to remove all trace of the mixture.
* Pat dry with paper towels

______________________________