Remove any pale looking fat from the bottom of the salmon side.
Combine the spices (coriander, fennel and peppercorns) and crack in pestle and mortar.
Add the salt and sugar to create a dry cure mix.
Rub the dry cure over the entire salmon fillet.
Top with half the roughly chopped dill.
Slice in half and place one half of the salmon on top of the other.
Wrap with cling film and leave to cure for 24 hrs.
After 24 hrs remove any remaining dry cure then top with the rest of the finely chopped dill.
Slice the salmon thinly on an angle to increase the size of the slice and ensure no skin is served.