Remove the line of small pin bones that run half the length of each fillet using a pair of pliers, rinse and dry the fillet. Mix the peppercorns with the sea salt, juniper berries and the sugar. Roughly chop the dill reserving the rest for later.

Take a sheet of foil large enough to wrap the salmon in and lay the fillet skin side down on the foil. Evenly spread it with the salt and sugar mixture, using it all up. Then cover with an even layer of the roughly chopped dill, then squeeze the lemon juice over the fillets. Fold over the foil and seal it tightly all the way round. Leave to stand in a refrigerator for 36 hours, turning the parcel every 10-12 hours. After 36 hours open the parcel. Scrape the fish clean discarding the dill etc. Cover with cling film and refrigerate for at least a further hour. The fish will keep perfectly well if covered for a couple of days. These days I tend to vacuum pack the fillet rather than wrapping in foil but both ways work perfectly well. Once cured the salmon will keep perfectly well in the fridge for a number of days and longer if vacuum packed.