Cured Wild Salmon (Lox)

1 lb boneless, skinless wild salmon 

1 cup brown sugar 

1.5 cups sea salt 

1/2 cup fresh dill

Black pepper

Pat salmon dry with a paper towel. Combine sugar, salt, and dill. Season generously with black pepper. Spread the mixture evenly over the salmon, pressing it into the flesh. Wrap salmon tightly in plastic wrap and place in a large flat dish. Add another large flat dish on top of the salmon. Refrigerate for 4 days.

Unwrap the salmon and rinse off under cold,running water. Pat dry. Rub olive oil over the top. Slice diagonally into thin slices.

Open-Faced Ham, Egg, and Avocado Sandwich

Yields: 4

4 thick slices of your favorite artisan bread, toasted

4 poached eggs

4 thick slices ham or Canadian bacon

2 large ripened avocados

Extra Virgin Olive Oil

Sea salt and black pepper

Toast bread and assemble your open faced sandwich while the bread is still warm. Season lightly with sea salt and black pepper. Drizzle extra virgin olive oil over the top and garnish with your favorite fresh herbs. Serve immediately.

Perfect Poached Eggs:

4 large very fresh eggs

Break eggs into a bowl. Heat about 2" of water in a deep sided skillet on medium heat. When bubbles cover the bottom of the pan and sides, gently pour eggs into the water. Lower the heat to the lowest setting so the water does not boil. Leave the eggs to cook uninterrupted for 4 to 5 minutes. You will know that the egg is cooked when the whites are set and the yolks begin to thicken. Remove from the water, set on a paper towel, and gently dry. Place atop other sandwich ingredients as seen in the picture and garnish however you see fit.