Scale the skin and rub the fish clean with a moist towel. Fillet out both sides of the “darne” or centercut, leaving the bones behind, and running your finger along the meat side of each filet to identify and complete the small bone removal with kitchen pliers. Combine the salt, sugar, and pepper in a bowl and mix thoroughly. In a large glass roasting dish or earthenware platter, place the two filets, skin side down, side-by-side and rub the meat surfaces with half of the salt mixture. Spread the fresh dill thickly over the exposed surface of one filet, and then cover, meat-side down with the other filet. Rub the remaining salt mixture over the skin sides of the filets. Cover the glass dish with aluminum foil to make an airtight seal. Place a light weight on top of the filets and refrigerate for 48 hours. After the first 4 hours the fluid should be poured off, and then resealed and refrigerated. To serve, position the filet skin side down and cut paper thin slices on a bias leaving the skin behind. Serve each morsel on Duck Press Bread or thin rye, as with smoked salmon.