For the dry cure: 1 pound fresh center-cut salmon fillet, boned, skin on 1/2 cup kosher salt 1/2 cup sugar 2 tablespoons freshly ground black pepper 1/3 cup chopped fresh curly parsley 1/3 cup chopped fresh chives 1/3 cup chopped fresh basil Rinse the salmon and dry with paper towels. For the sour cream dressing and to serve: 1/2 cup sour cream 1 tablespoon vodka 1/8 teaspoon salt 2 teaspoons fresh lemon juice (half a medium lemon) 1/2 teaspoon grated lemon zest (1 medium lemon) 1 loaf of thinly sliced rye bread, slices toasted To make the dressing, in a small bowl, use a fork or whisk to combine sour cream, vodka, salt, lemon juice and zest.