Gravlax on Toasted Rounds

In a bowl, combine the kosher salt, sugar, pink peppercorns, turmeric, and bay leaves. Grind the peppercorns and bay leaves into a coarse powder using a spice grinder or mortar and pestle.

Rinse the salmon fillet under cold water and pat it dry with paper towels. Place the salmon skin-side down on a large piece of plastic wrap.

Generously coat the flesh side of the salmon with the salt and sugar mixture, ensuring it's evenly distributed. You can also rub some of the mixture onto the skin side for extra flavor.

Wrap the salmon tightly in the plastic wrap, ensuring it's completely sealed. Place it in a shallow dish or baking pan to catch any liquid that may drain out. Refrigerate for 3 days, flipping the salmon every 12 hours.

After curing, rinse the salmon under cold water to remove excess cure. Pat it thoroughly dry with paper towels. The skin side should be moist, but the flesh should be dry.

Using a very sharp knife, slice the salmon thinly against the grain. Aim for translucent slices, similar to how smoked salmon is prepared.

Toast the round bread slices until golden brown and slightly crisp.

Spread a layer of cream cheese on each toasted round. Top with gravlax slices, capers, thinly sliced red onion, and a sprinkle of fresh dill if desired. Drizzle with a little olive oil.