Ingredients
2 tablespoons plus 1/2 teaspoon salt
1/4 cup plus 3/4 teaspoon sugar
1/4 teaspoon ground juniper berries
1 pound salmon fillet, tail end, with skin
1 tablespoon vodka
1 cup roughly chopped fresh dill
1/2 European cucumber
3 radishes, finely grated
1/2 teaspoon black or white sesame seeds
1 teaspoon freshly grated ginger
2 1/2 tablespoons rice-wine vinegar
36 one-and-a-half-inch squares black bread
Preparation
Combine 2 tablespoons salt, 1/4 cup sugar, and juniper; sprinkle on salmon flesh. Drizzle salmon with vodka; arrange dill on top. Wrap with plastic wrap; place in a shallow nonreactive dish. Place a board on top, and weight it with about 10 pounds of cans. Refrigerate for 2 days.
On medium holes of a box grater, grate cucumber in long strokes. Place in a colander; press to extract liquid. Transfer to a bowl; add remaining 3/4 teaspoon sugar and 1/2 teaspoon salt, radishes, sesame seeds, ginger, and vinegar; toss.
Slice salmon as thinly as possible on an angle; place a small piece on each bread slice. Top with 1/2 teaspoon slaw.
