Remove any bones and excess fat from the salmon. Rinse the fillet with cold water and dry with a paper towel. Place a large piece of foil and baking paper on top of each other on the worktop. Cut the dill stems and put the leaves aside. Place the stems in the middle of the paper. Sprinkle half of the salt and sugar on the stems. Lift the fillet on the dill stems with the skin side down. Rub the surface with the rest of the salt and sugar, a bit more on the middle than on the tail. Slightly chop the leaves of the dill and add them on the fillet.

Wrap the fillet tightly in baking paper and foil, close it in a bag and put it in the refrigerator. Turn over after 8 hours and let sit for another 8 hours. Rinse the fillet with cold water and wipe dry. Using a sharp knife, cut diagonally into thin slices.

Rinse the apples and cut them in half. Remove the seed pods and cut the apples into thin slices. Mix the juice, oil and salt with the slices.

Cut the pomegranate in half and remove the seeds into a bowl by tapping the peel of the fruit with a ladle. If desired, colour the smetana with a drop of pomegranate juice. Place the gravlax slices and apple carpaccio on the serving tray overlapping. Add the smetana in dollops and sprinkle pomegranate seeds on the surface. Garnish with dill.