Sugar-Cured Salmon With Melba Toast

Step 1: Combine dill, salt and sugar and rub dill mixture all over slamon and then place 1 piece of salmon, skin side down on a large piece of plastic wrap and then top with remaining salmon skin side up and wrap tightly in plastic wrap to enclose.

Step 2: Place in a shallow dish and top with a chopping board or large plate and press down with weights, such as cans and refrigerate for 1 day and then turn salmon over, replace the board and weights and refrigerate for another 1 day.

Step 3: Meanwhile to make Mela toast, preheat oven to 180C or 160C fan force.

Step 4: Thinly slice baquette and arrange on a baking tray, brush with oil and sprinkle over extra sea salt and bake for 10 minutes or until crisp and golden and then allow to cool and store in a airtight container until ready to serve.

Step 5: Drain salmon and rub off any excess salt and sugar and using a sharp knife, thinly slice salmon.

Step 6: Spread sour cram over Melba toasts, top with salmon and extra dill sprigs and serve with cornichons.