Peel the skin off the salmon and remove any fishbones left. Mix the salt, sugar and pepper thoroughly  and smear in on both sides of the filet. Line a closeable box with plastic foil. Sprinkle half of the dill at the bottom and place on it the marinated fish.  Sprinkle the rest of the salt marinade and the dill on it, cover it with the plastic foil and close the box.

Let the fish marinate in the fridge for 2 or 3 days. It takes about this much time for the salty marinade to suck up the moisture from the fish, which in turn becomes more condensed and soaks up the marinade.  Before serving, cut the salmon into thin slices. Place them on salad leaves, dashing some poppyseed oil on them and sprinkling them with blue poppy seeds roasted in an empty pan.