• 1 cup kosher salt
  • 1/2 cup sugar
  • 1/2 cup turbinado sugar
  • 1 cup chopped dill
  • 1 tablespoon peppercorns
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon lemon zest
  • 1 pound sashimi-grade salmon, bones removed and skin on
  • 6 slices rye bread
  • 8 ounces cream cheese, softened
  • 1 cucumber, thinly sliced lengthwise
  • Capers, for garnish
  • Breakfast radishes, for garnish
  • Dill, for garnish
  • Sea salt, to taste
  • Black pepper, to taste


  1. In a medium bowl, mix the salt, sugars, dill, peppercorns, coriander and lemon zest. Line a sheet pan with aluminum foil and cover with half of the salt mixture. Place the salmon on the bed of salt and pour remaining salt mixture over. Cover with another sheet of aluminum foil and refrigerate for 24 hours, flipping the fish halfway through. When cured, rinse the fish and cut into 1/4-inch slices.
  2. To build the toasts, spread cream cheese on each slice of rye bread. Layer on the cucumber and season with salt and pepper. Top with salmon slices, capers, radish slices and dill. Finish with sea salt and pepper. Serve immediately.