Herb-cured salmon (lox) bagel

Lightly trim the edges of a fresh salmon fillet to a uniform piece and remove any excess bloodline.

Chop the oregano, cilantro, thyme and fennel tops.

Combine the herbs in a bowl with the salt and sugar, add lemon zest, and stir to release the aromas.

Sprinkle an even layer of the cure on a large plate or tray, lay the salmon on it and coat the rest of the fillet completely.

Finish with a splash of vodka. Cover with plastic or a cloth and refrigerate at least four to six hours.

Rinse off the salt with water and a damp cloth so it is not too salty.

Slice the cured salmon, on the thick side or as thin as preferred.

Toast the bagel, spread with cream cheese, add sliced cucumbers, the cured salmon, a few capers, olive oil and plenty of cracked black pepper.