Rinse the salmon fillets under cold running water and dry with kitchen paper. Put 1 fillet,
skin-side down, in a non-metallic dish.
Mix the dill, sea salt, sugar and peppercorns together in a small bowl. Spread this mixture over
the fillet in the dish and put the second fillet, skin-side up, on top. Put a plate, the same size
as the fish, on top and weigh down with 3-4 food cans.
Chill in the refrigerator for 2 days, turning the fish about every 12 hours and basting with any
juices that come out of the fish.
Remove the salmon from the brine and thinly slice, without slicing the skin, as you would smoked
salmon. Cut the buttered bread into triangles and serve with the salmon. Garnish with lemon slices
and dill sprigs.