Remove any pin bones from the salmon, then trim the fillet into an even, regular shape.

Score the skin several times without cutting into the flesh (optional).

Combine 2 parts Guérande sea salt with 1 part cane sugar, then mix in the dill.

Massage the seasoning mixture generously over every surface of the fillet.

Refrigerate the salmon for 1 hour per centimetre of thickness (e.g., 4 hours for a 4-cm fillet).

After curing, rinse the fillet under cold running water to wash away excess salt.

Pat the salmon completely dry with paper towels.

Set the fillet on a rack and refrigerate overnight to form a pellicle.

Prepare the smoker for cold smoking.

Choose apple wood chips or another fruitwood for a gentle, fruity smoke.

Cold-smoke the salmon for about 3 hours, or until the flavour is as intense as you like.

Once smoked, seal the fillet in an airtight plastic bag, pressing out as much air as possible, or vacuum-seal it.

Let the salmon mature in the refrigerator for 24–48 hours so the flavours meld.

Properly stored, the smoked salmon keeps for up to 6 days in the fridge, or up to 12 days if vacuum-sealed.