1. Pat the 400 g fresh Norwegian salmon dry with paper towels and check again for pin bones.
2. Leave the skin on; it helps hold everything together while curing.
3. In a bowl, mix the 400 g coarse salt and 400 g white sugar until well combined.
4. Scatter a thin layer of the salt mixture over the base of a non-reactive dish (A non-reactive dish is made from materials that do not chemically react with acidic or alkaline ingredients).
5. Place the salmon on top, skin-side down.
6. Sprinkle the remaining salt mixture evenly over the flesh, making sure it’s fully covered.
7. Pour over the 1/4 cup brandy, 1/2 cup fresh lemon juice, and sprinkle the zest of 1/2 lemon evenly on top.
8. Cover tightly, place a small weight on top, and refrigerate for ±36 hours. Turn the salmon every 12 hours so it cures evenly.
9. Once cured, rinse the salmon thoroughly under cold water to remove excess salt and sugar.
10. Pat very dry with paper towels. The fish should feel firm but not hard.
11. Spread a thin, even layer of 2 to 3 tbsp prepared mustard over the surface.
12. Sprinkle with the fresh dill and finish with a generous crack of black pepper.
13. For the sauce, mix the 1/2 cup creme fraiche or horseradish sauce with the 1 chopped chili and 1 minced garlic clove. Chill until ready to serve.
14. Slice the salmon into thin slivers using a long, sharp knife, cutting at a slight angle.

Croutons

1. Slice the 1 bread roll into thin rings.
2. Brush lightly with 1 to 2 tbsp olive oil.
3. Toast on a hot griddle over medium heat until golden and crisp on both sides.

To Serve

1. Arrange the salmon with rocket, baby tomatoes, radishes, cucumber, spring onions, and lemon wedges.
2. Add the croutons on the side and serve with the chili-garlic creme fraiche.