Steps

1. Finely chop tarragon, dill, and fennel fronds.
2. Wash fish and pat dry. Remove skin if necessary.
3. Rub all sides with the fresh herbs. Place fish in a high-walled dish.
4. In a small bowl, whisk together salt and sugar. Cover fish with the mixture, ensuring all sides are well covered.
5. Cover with clingwrap and place in the refrigerator for at least 12 hours. The longer you let it sit, the saltier it will be.
6. Remove from the refrigerator and rinse under cold water. Pat dry.
7. Slice to your desired thickness.
8. Serve with fresh bagels, cream cheese, pickled or sliced red onions, and capers

Note

Pickled red onions take 60 minutes or overnight and are amazing. Thinly slice a small onion. Put the onion in a colander and pour boiling water over them. Shake off the excess water and place them in a pickling jar with ½ tsp sugar, ½ tsp salt, ¾ cup vinegar (white, apple, or rice). Add some garlic, herbs, peppercorns, anything you like.