How to make
The salmon fillet is rubbed with a mixture of crushed salt and sugar in a ratio of 1.5: 1.
Sprinkle the fillet with ground black or white pepper wrapped in foil and put it cold in the refrigerator for 12-24 hours /12 is best/.
Shake off the excess salt and fennel and the cut it into thin pieces, which are placed on slices of toasted bread, rubbed with a garlic flavored blend.
