Baking pan 20 x 30 cm. 1. Line the baking pan with parchment paper. Preheat oven to 180C. 2. Prepare salmon: remove skin and bones; cut on small pieces. 3. Broccoli: wash and cut on small pieces. 4. With a whisk: beat eggs with salt and sugar. 5. Mix baking powder with flour. Add flour and kefir in the bowl with eggs and mix well. 6. Add oil and mix. 7. Pour half of the dough onto the parchment lined baking sheet. 8. Place fish and broccoli on the top in any order. 9. Cover fish and broccoli with the rest of the dough. 10. Optional: Sprinkle with sesame seeds. 11. Bake 30-40 minutes until golden brown. 12. Let cool for 5 minutes and cut into portions.

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.