Cover Skin-On Salmon Fillet (2 pound) with Fresh Dill (1/2 cup).
Mix the Kosher Salt (2 cup), Granulated Sugar (1 cup), Vodka (3 fluid ounce), Beet Juice (1/2 cup), Dijon Mustard (2 tablespoon) and Freshly Ground Black Pepper (1 tablespoon).
Place a small layer of it in a non-reactive dish.
Top with the salmon.
Cover the salmon with the remaining dry brine, cover airtight, and keep refrigerated for 4 days.
After 3 or 4 days, rinse the salmon under running water, pad dry, then cover flesh side with Fresh Dill (1/4 cup).
Slice the salmon as thin as possible.
For the sandwiches, spread Ciabatta Bread (4) with Boursin® Garlic & Fine Herb Cheese (to taste), followed by Lettuce Leaf (to taste), Egg (to taste), Capers (to taste), a thin slice of salmon and Onion (to taste). Enjoy!