This is raw fish. Raw. So it's important to freeze it a -25 C for five days to kill any parasites. It's not a good dish if you're pregnant, ill, very old or young.
This cure, and curing time gave a quite salty taste. Next time, I'll lower either the salt content, or curing time.
The texture is perfect, and the dryness is evident - this cure should keep the fish for a week or two.
I tried a traditional type mustard/vinegar/sugar mayonnaise, which was ok, and a dressing of lemon juice, which was perfect. I'm guessing the saltiness of the cure, and mustardy strength of the mayo go well with the strong accompaniments this dish might often have - rye flatbread, pickled fish and veg, and, yum yum, frozen vodka.....