Place one piece of fish, skin side down, in deep glass dish. Put dill on top of fish and sprinkle with mixture of salt, sugar and smoke. Place the other piece of fish on top, skin side up. You should have a dill sandwich on fish. Cover the fish with plastic wrap and put a 5 pound weight on top.

Refrigerate the weighted fish for 48-72 hours, turning the salmon every 12 hours and basting with the accumulated juices.

To serve, remove fish from marinade, scrape away dill and spices and pat dry. Slice diagonally, very thin and serve with one or any of the following. Lemon/lime wedges, assorted bagels and black bread, thinly sliced purple onion, capers, cream cheese and dill mustard sauce. To make the dill mustard sauce, mix sour cream with mustard and stir in chopped dill.