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1
Put the salmon in a glass or ceramic baking dish and spread 3/4 cup of the coarse salt on top.
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2
Refrigerate for 4 hours.
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3
Turn the fish over, coat with the remaining 3/4 cup of coarse salt and refrigerate for 4 hours longer.
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4
Rinse the salt off the salmon and rub both sides with the sugar.
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5
Wipe out the baking dish and line it with a large piece of plastic wrap.
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6
Spread half of the onion, cilantro and lemon zest in the dish and set the salmon on top.
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7
Cover with the remaining onion, cilantro and zest and wrap the fish snugly in the plastic.
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8
Refrigerate the fish in the baking dish and let cure for 12 hours.
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9
Pour off any liquid from the dish, turn the salmon package and refrigerate for 12 hours longer.
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10
Unwrap the fish.
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11
Scrape off the onion, cilantro and lemon zest and finely chop enough of the onion mixture to yield 1/4 cup; discard the rest.
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12
Cut the salmon into 1/2-inch dice and transfer to a medium bowl.
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13
Add the chopped onion mixture, the red pepper and jalapeno and toss to combine.
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14
Stir 1/2 cup of the chives, the sour cream and lemon juice into the tartare and season with fine salt and pepper.
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15
Sprinkle with the remaining 3 tablespoons of chives and serve the salmon tartare with toast points.
