In a bowl, mix together brown sugar, sea salt, black pepper, and smoked paprika. Rub this mixture all over the salmon fillet. Wrap the salmon tightly in plastic wrap and refrigerate for 24-48 hours.

Smoke the Salmon

Preheat your smoker to 175°F (80°C). Remove the salmon from the brine, rinse it under cold water, and pat dry. Place the salmon in the smoker and smoke for about 1 to 2 hours or until it reaches an internal temperature of 145°F (63°C).

Spiced Crema Preparation

Make the Crema

In a bowl, combine sour cream, lemon juice, Dijon mustard, garlic powder, chili flakes, and salt. Mix well and refrigerate until ready to serve.

Pickled Onion Preparation

Pickle the Onion

In a jar, combine the sliced red onion, white vinegar, sugar, and salt. Seal the jar and shake well. Let it sit for at least 30 minutes before using.

Cracker Preparation

Make the Crackers

Preheat your oven to 400°F (200°C). In a mixing bowl, combine flour and salt. Stir in olive oil and water until a dough forms. Roll out the dough thinly on a floured surface and cut into desired shapes. Place on a baking sheet and bake for 12-15 minutes until golden. Let cool.

Assembly

Serve

To serve, place slices of smoked salmon on a plate, drizzle with spiced crema, add pickled onions, and serve with house-made crackers. Garnish with dill fronds.