For the graved salmon, cut the salmon fillets in half. Place one half at a time, skin side down, in a baking dish. Crush the peppercorns in a mortar and mix with salt and sugar. Rub all fillets with it.
Rinse and chop the dill and sprinkle over the salmon in the mold. Place the other half of the fillet on top, skin side up. Cover fish with plastic wrap, then aluminum foil. Place a board on top and weigh down.
Marinate the salmon fillets like this for 2 days in the refrigerator. Turn the fillets twice in between to the other side without opening them, then baste with the accumulated marinade.
Remove and dry fillets before serving, remove spices and dill. Then cut diagonally to the grain into narrow slices, detaching them from the skin.