Cured Salmon Sandwich

I absolutely adore finger foods! They’re so practical and leave lots of room for creativity. So, after doing a bit of research on cured salmon and deciding to give it a shot, I was blown away by the results. Here’s how it’s done: In a glass baking dish (like Pyrex), lay down a kilo of skinless salmon. Sprinkle over and under the meat 7 tablespoons of sugar, 8 tablespoons of sea salt, some pepper, lemon zest, and loads of fresh dill. Cover it up with plastic wrap and place something heavy on top. Stick it in the fridge and let it cure for 24 hours. It turns out to be a real treat! You can slice it thinly and serve it in many different ways. This time, I made sandwiches with cream cheese, capers, avocado, and a sweet mustard dressing. Yum!