Cured salmon on sourdough bread - Frøya Salmon

Instructions

Avoid the screen going to sleep

Procedure for the salmon:

Dry the salmon well.
Mix the salt, sugar, pepper and dill into a gravy mix.
Rub the mixture well into the salmon and wrap it tightly in cling film or a bread bag.
Leave in the fridge for 24 hours.
Rinse off the spices if desired (keep the edge of the spices for extra flavour).
Cut into thin slices.

Procedure for serving:

Place salmon slices on sourdough bread.
Top with cream cheese, salad and red onion.