Step 1

Trim the salmon fillet and clean it, without removing the skin. Remove the bones using a tweezer. Combine the granulated sugar, cane sugar, the two types of salt, 3 peppercorns, and 3 crushed juniper berries.

Step 2

Distribute a layer of this mixture into a baking dish, place the salmon on top, cover with the remaining mixture and add some sprigs of dill; cover with plastic wrap and marinate in the fridge for 36 hours. Combine the cream with the strained lemon juice.

Step 3

Rinse the salmon of the marinade and pat it dry with paper towels. Place it on a serving dish and add handfuls of dill, other fresh herbs, and some salt flakes to taste. Slice and serve on lightly toasted slices of bread, topping with the sour cream and salmon roe.