Method:

Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail
Make sure all the pinbones are removed–run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
Mix the salt, peppercorn, dill and sugar together.
Sprinkle half the mixture over each fillet and rub it in with your fingers.
Place one fillet in a dish big enough to hold it. Lay the other half fillet on top (skin side up). Align the two halves. Cover closely with a sheet of plastic wrap.
Place a board or pan on top of the fillets.
Make sure it is resting on the fish and not on the sides of the baking dish.
Place in refrigerator.
After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
Replace weights and board and return to fridge
On the second day, turn and baste again and slice off a tiny piece to taste.
If it doesn’t taste like it’s getting there, add a little more salt on the fish.
Return to the fridge. On the third day, you can serve the gravlax.
Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet. Serve with the Honey mustard sauce