1. In a bowl, combine the cure and spread generously over and under the fish.
2. Wrap in cling film, then place on a tray which will fit in the fridge and weight the salmon down. Refrigerate and turn every day for three days.
3. Unwrap the salmon and brush down the fish with a clean cloth or kitchen paper, then slice as thin as you dare.
4. Serve with sour cream, lemon wedges, a fresh picked herb salad and rye bread. Or, alternatively, mix 150g of sweet American mustard with 50-70g of mayonnaise and 50ml of white wine vinegar. Add some more chopped dill and serve alongside.
For the Rye Bread:
1. Simply mix all the dry ingredients together in a bowl. Dissolve the yeast in tepid water and pour in. Mix together by hand to form a soft dough, then knead for 10-15 minutes, or tip into a kneading machine if you’re not feeling energetic.
2. Place the dough in a large oiled bowl and cover. Leave in a warm place and allow to rise for between 1-3 hours, depending upon the temperature of the room. When the dough has doubled in size, knock it back for a couple of minutes and shape into a round. Place on a piece of non-stick baking paper.
3. Preheat the oven to 200°C and put in a clean baking tray to heat up. When the bread is ready to cook, dust with a scattering of flour and quickly slide the bread with the paper inside the oven onto the hot baking tray and cook for ten minutes. At this point you could throw a cup of cold water onto the oven floor to create some steam.
4.Turn the heat down to 180°C and give the bread another 10-15 minutes until cooked trough. Remove and place on a wire rack to cool.
Recipe courtesy of Kenwood's Around the World in 80 Plates