Dry the pieces with some kitchen paper.
Crush the peppercorns and mix with salt and sugar.
Put some of the saltmix in a deep platter together with some chopped dill.
Put one of the salmonpieces skin down in the platter, add half of the salt mixture and a lot of dill.
Put the other piece on top skinside up ( meatside against meatside).and put rest of the salt mix and dill on top.
Cover the dish with aluminium or plastic foil and refrigerate for 2 days.
Turn it around some times during this time (when it starts "watering")
Classic gravlax sauce