For the curing

1. In a mortar, beat the salt, the sugar, the fresh coriander, the dry coriander, the fennel, the zest from the lime and the zest from the lemon.
2. Sprinkle the salmon with the mixture in a baking pan and put it in the refrigerator for about 20-25 minutes.
3. Rinse the salmon with cold water, dry it well either with paper towels or with a towel and cut it into thin slices.

For the pickled celery

4. In a saucepan add the water, the white vinegar, the sugar, the salt, the peppercorns and the bay leaf and let them come to a boil. With the help of a peeler we cut the celery into thin strips and place it in a bowl. As soon as the mixture boils, transfer it to the bowl with the celery and cover with plastic wrap for about 4-5 minutes.

For the sour cream

5. In a bowl, add in the yogurt, the chives, the zest and the juice of the lime, the tabasco and mix.
6. Set up the dish by placing the salmon in the middle of the dish and with a torch, lightly scorch the salmon on top to get a light gray color.
7. Then we place the pickles of the celery, the sour cream, the black sesame seeds.
8. Garnish with salad leaves, dill and radishes.