Cured Salmon

3lb salmon fillet
2/3lb salt
1/3lb sugar
fresh dill
lemon juice

Layer salt & sugar mix on meat side of salmon. Put dill on top, wrap in plastic wrap, pierce some holes, put in container. Put weight on. Leave in refridgerator for 3 days. Turn over once. 
Move wrap, scrape off salt. Slice into thin slices. Serve on sandwich.