Instructions: Stir brown sugar, salt, juniper berries, vodka and chopped dill together until sugar dissolves. (The kosher salt will not dissolve.) Pour mixture into a container that will hold the salmon fillet. Place salmon fillet, skin side up in the mixture.

Cover tightly and place in refrigerator. Cure for 48 hours total, turning fillet over about every 12 hours.

After 2 days, rinse the stiff salmon quickly under cold running water. Pat dry and on a 45-degree angle, slice as thin as possible.

Toast bagel halves and cut into bite-size pieces. Arrange salmon and bagels on a platter with small bowls of onions, capers and cream cheese. Garnish with dill sprigs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.