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
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.
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.