For curing
1) Crush salt, sugar, fresh and dried coriander, dill, lime zest and lemon zest in a mortar.
2) Rub mixture on salmon and, place in fridge for 20-25 minutes.
3) Wash salmon dry it and cut in thin slices.

For the pickled celery
1) Add water, white vinegar, sugar, salt, pepper corns and the bay leaf in a pot and boil. Cut celery in thin slices using a peeler and add in a bowl. As soon as the rest of the ingredients in the pot, are boiled, transfer in the bowl with the celery and cover with a membrane for 4-5 minutes.
2) Put yoghurt, chives, juice and zest of the lime and tabasco in a bowl and stir to make the sour cream.
3) Assembly the dish.