Salmon fillet(s): 1 ½ lb
Coarse sea salt: 1 ½ cup
Powdered sugar: ¾ cup
Pink peppercorn: 1 tablespoon
Black pepper: 1 tablespoon
Fennel seeds: 1 tablespoon
Dill : 1 bunch
Red or green onions, capers (optional)
Fleur de sel
Remove scales and bones from salmon fillets.
Crush pepper, fennel seeds, pink peppercorn and dill. Mix with sugar and salt.
Spread mixture on a baking dish and put salmon flesh-side down on the mixture. Cover the whole dish with plastic wrap and refrigerate for 10 to 12 hours.
When flesh is stiff and shiny, rinse the mixture off the salmon and dry with a paper towel.
Toast some bread and cut it in thin slices.
Zest the lemon, then squeeze out the juice. Wash green onions and slice thinly.
Slice the fish thinly, arrange on the plates, sprinkle with onions and lemon zests and serve with the bread.