- Remove pin bones from salmon and also trim off any excess fat at the side edges of the salmon, keep the skin on.
- Sprinkle combined sugar and salt over salmon and then white pepper. Drizzle with the vodka and scatter with dill.
- Firmly wrap the salmon in several layers of plastic clingfilm and refrigerate for 36 to 48 hours with the skin facing up. It's ideal to place a weight on top of the salmon to press it down.
- Remove excess dill from salmon and - using a very sharp knife - slice it diagonally into very thin slices.