Middle age recipe with modern age look

Salmon Gravlax- this recipe has always been my showcasing dish for all my interviews. It is very simple to make if you know the recipe. Salmon Gravlax comes from Middle age times when fishermen from European countries used to salt salmon fish and ferment them by burrying them in sand. In fact the word is also derived from word grave(hole in the ground).
Ingredients
Salmon fillet (De skinned)- 300 gm
Cream cheese - 50 gm
cooking cream - 10 gm
Dill leaves - 50 gm
Fennel - 1 bulb(Could be rare in Indian market but can be substituted with this slices of cucumber)
Sea Salt - 50 gm
Sugar - 25 gm
Lemon zest -5 gm
Caviar(optional)
cherry tomatoes- 3-4
Olive oil- 10 ml
Vinegar - 1 tsp
Method

• Trim Salmon fillet to a barrel shape by chipping of the ends so that it becomes easy to roll.
• Make a mixture of sea salt, Sugar, lemon zest and spread half on a piece of Silver foil.
• Place the Salmon fillet over the mix and sprinkle rest half of the mixture on top of the fillet.
• Wrap the silver foil from all ends and prick it with a toothpick. This is done to remove the extra brine which the fish will ooze out.
• Let it marinate for 4 hours, turning it over after each hour so that it marinates evenly from all sides.
• Mix cream cheese,cooking cream, salt and a pinch of chopped dill in a bowl and keep it aside.
• Slice fennel finely and grill it over a griller, make sure you sprinkle some salt over it.
• After 4 hours remove the fish and wash it in ice cold water. pat dry over tissue paper and roll it over generous amount of chop dill. slice the fillet to get roundels of even sizes.
• For plating spread cream cheese mixture in the center of a plate, arrange sliced salmon over it and garnish the salmon with grilles fennel slices.
• Chop dill,vinegar, cherry tomato and olive oil dressing can be used to drizzle the inner rim of the plate.