1. Prepare your ingredients by finely chopping the fresh dill and grinding the white peppercorns in a spice grinder or mortar and pestle until coarsely ground.

2. Cut the salmon fillet into thin slices, about 3 mm or 1/8 inch thick.

3. In a small bowl, mix together 30g (1.1 oz or 1 tablespoon EU / 1 tablespoon US) of salt, 30g (1.1 oz or 1 tablespoon EU / 1 tablespoon US) of sugar, and the ground white peppercorns.

4. Place the salmon slices in a shallow dish and sprinkle the salt mixture evenly over both sides of the salmon.

5. Sprinkle the chopped fresh dill over the salmon, making sure to cover the entire surface.

6. Cover the dish with plastic wrap and refrigerate at 4°C (39°F) for at least 30 minutes to allow the flavors to meld.

7. After the gravlax(cured salmon) has cured, remove it from the refrigerator and pat it dry with paper towels to remove excess moisture.

8. Slice the gravlax(cured salmon) thinly and serve with your favorite accompaniments, such as crusty bread, boiled potatoes, or a simple green salad.