Chop <quantity>½</quantity> lemon into small pieces and transfer to a bowl

Finely chop <quantity>¼<unit>bunch</unit></quantity> of dill and add to the bowl

Add <quantity>100<unit>g</unit></quantity> of brown sugar and <quantity>100<unit>g</unit></quantity> of coarse salt to the bowl and mix until combined. Transfer ½ of the mixture to a container with lid

Add a <quantity>500<unit>g</unit></quantity> skinless salmon fillet and cover it with the rest of the mixture. Cover the container with the lid

Refrigerate for 24h until it is cured

Add <quantity>1<unit>cup</unit></quantity> of extra virgin olive oil and <quantity>1<unit>tsp</unit></quantity> of salt to the blender

Add <quantity>2<unit>tbsp</unit></quantity> of honey and <quantity>2<unit>tbsp</unit></quantity> of mustard

Add the juice from <quantity>1</quantity> lemon

Blend until combined and emulsified. The mustard & honey vinaigrette is ready

Remove the curing mixture and pat dry the salmon

Cut the cured salmon into fine slices

Transfer the slices to a clean container. The cured salmon is ready

Top <quantity>1<unit>slice</unit></quantity> of rye bread with <quantity>2<unit>leaves</unit></quantity> of romaine lettuce, and drizzle <quantity>1½<unit>tbsp</unit></quantity> of the Mustard & Honey Vinaigrette

Add <quantity>3<unit>slices</unit></quantity> of the Cured Salmon

Top with <quantity>3</quantity> halved cherry tomatoes, <quantity>½<unit>tbsp</unit></quantity> of pickled red onions and dill to taste. The cured salmon smørrebrød is ready

Enjoy!