Mix the coarse salt and sugar. Grind the 5 berries and sprinkle them over the salmon flesh, pressing lightly to ensure the spices adhere well.
In an airtight container, spread half of the salt and sugar mixture, place the salmon skin side down, then cover with the rest. Close and marinate for 36 hours in the refrigerator.
Rinse the salmon under cold water and pat dry with paper towels.
Cut into thin slices and sprinkle with fresh dill.
Serve on slices of bread spread with cream cheese, adding a few flax seeds for crunch.
