Place the salmon fillet skin-side down on a large sheet of plastic wrap. If using, pour the vodka or aquavit evenly over the flesh and rub lightly—this helps aroma and texture but is optional.

Spread half the cure mix on the plastic where the fillet will sit. Lay the salmon on top and cover the flesh with the remaining cure, pressing it into the flesh so it’s evenly coated. Sprinkle the chopped dill over the cure layer.

Wrap the salmon tightly in the plastic wrap, then place it in a shallow dish or tray. Weigh it down with a second tray or canned goods to encourage even curing.

Refrigerate for 18–24 hours (for a 1 kg fillet). For a firmer cure, go up to 36 hours. Turn the package once halfway through and drain any liquid that accumulates.

After curing, unwrap the salmon and rinse thoroughly under cold running water to remove the cure. Pat dry with paper towels. If you prefer a less salty finish, soak the fillet briefly (10–15 minutes) in cold water then pat dry again.

Cold Smoke Finish

Set up a cold-smoking arrangement: use a cold-smoker attachment, small smoke generator, or create a simple smoker with a covered tray and smoking gun. The goal is to expose the salmon to smoke at a temperature under 27°C (80°F) so it does not cook further.

Place the soaked wood chips in the smoker or smoking gun. Put a layer of ice in a tray inside the smoking chamber to keep temperature low while the smoke circulates.

Place the cured, dry-surface salmon on a rack inside the cold-smoking chamber, skin-side down. Cold smoke for 1–3 hours depending on desired smokiness (1 hour for a light hint, up to 3 hours for a more pronounced smoke). Check temperature periodically and add ice as needed to keep it cool.

After smoking, rest the salmon uncovered in the refrigerator for at least 2 hours (or overnight) to let the surface dry slightly and flavors settle.

Once rested, thinly slice the salmon across the grain into 2–3 mm slices. Keep chilled until serving.

Pickled Ginger & Cucumber

While the salmon cures or rests, make the quick pickle. In a small saucepan bring the rice vinegar, water, granulated sugar and fine sea salt to a gentle simmer just until sugar dissolves—about 1–2 minutes. Remove from heat and let cool to room temperature.

Place the sliced cucumber and julienned ginger in a clean bowl or jar. Pour the cooled pickling liquid over them so they are submerged. If using, add toasted sesame oil for a nutty note.

Refrigerate the pickles for at least 30 minutes before serving. They keep well for up to 5 days refrigerated; flavor improves after a few hours.

To Serve

Arrange thin slices of the smoked-cured salmon on chilled plates or a serving platter.

Add small mounds of pickled ginger and cucumber alongside the salmon. Spoon small quenelles or dollops of crème fraîche (or Greek yogurt) near the fish.

Garnish with fresh dill sprigs, a few capers (if using) and lemon wedges. Serve with thin slices of toasted rye or sourdough.

Suggested assembly: place a slice of bread, top with a small smear of crème fraîche, fold a slice of salmon, add a few cucumber ribbons and a bit of pickled ginger, finish with dill and a squeeze of lemon.