A scandinavian cured fish delicacy you can use in many different ways (as in salads, sandwiches), but also pair with a soy sauce for a nigiri like experience with minimum effort.
Use a boneless, skinless, salmon fillet (about 150 - 200 gr) and coat all over with a mix of:
Lemon zest, 2 tbsp
Dill, chopped, 1/3 cup
Salt, 1 tbsp
Sugar, 1 tbsp
Vodka (or sake), 3 tbsp
Wrap well with cling film and place in a plastic zip bag or other airtight container. Leave in the fridge for at least 24 hrs and up to 3 days and rinse well before slicing very thinly with a good, sharp knife (it will also keep refrigerated for a few days after the curing process).
For the sauce, mix in a bowl:
Soy, 2 tbsp
Mirin, 2 tbsp
Yuzu, 1 tbsp (you can find bottled yuzu juice in Asian markets, it is not cheap, but the aroma for citrus lovers is simply irreplaceable)
Spring Onion, finely cut, 2 thick pcs
Chilli, finely cut, 1 small pc
Garnish with sesame and nigella seeds.