Rinse your beautiful piece of salmon. Pat it completely dry.

Place the salmon in a dish or on plastic wrap. Or if you’re feeling adventurous: on plastic wrap in a dish.

Cover the fish with all the other ingredients on the top, back and sides.

Wrap VERY well and leave for 48 hours in the fridge. We recommend to put it in a dish because it will drip. The salt pulls the moisture out of the fish. If you want it slightly less salty remove between 36-48 hours.

Remove fishy and rinse well.

Slice thinly across the top of the fish with a long blade. It’s finally ready! Throw it on a bagel with your favorite shmear and enjoy!