Curing the salmon fillets

• After assuring the fillets are parasite free (eg after deep freezing at -20 C for a week or at -32 C for a day), wash them with cold water and pat them dry
• Make the mixture of the salt and sugar
• Wash the dill weed and pat it dry
• Flatten the juniper berries with the flat side of your cooks knife
• Place a third of the curing mixture, together with some dill stems and some dill weed on the bottom of a stone or glass container
• Place one fillet skin side down on the bottom of the container
• Cover the meat side of the fillet with one third of the curing mixture and part of the dill weeds
• Place the second salmon fillet meat side down on the other fillet, cover with the remainder of the curing mixture
• Cover with food wrap and place in the refrigerator with a weight on
• After one day, turn the fillet 'sandwich' and place the weight back on
• After the second full day, take the cure off the fillets and cut thin slices with a sharp knife over the diagonal. Do not cut through the skin, but give one cut parallel to the skin so the slices do not contain any skin.
• Serve on toast or blini with some sour cream of creme fraiche and top it with a dill leave or some caviar.