Cured marinated salmon

Procedure:

Peel and juice of 1 organic lemon. Crush pepper and caraway seeds and mix them with salt and sugar.
Blanch the dill quickly in boiling water, dry it well in a towel and finely chop it. Put the salmon in a dish. Tear and squeeze the lemon and both come over the fillet with the spice mix, the chopped dill and the bjesk.
Cover the dish with clingwrap and refrigerate for 48 hours. Cut the salmon into fine strips and arrange it on the plate with fresh blueberries, raspberries and a little mayonnaise. Sprinkle with a little rye bread crumb. More fresh dill can be added. Enjoy the grilled salmon with a Skagen wormwood bjesk.