How do you store graved salmon?

Name: Graved salmon with five peppers and beetroot
Cook time: 30 min
Total time: 30 min
Yield: 1 flank of wild salmon
Ingredients: 1 flank of wild fresh salmon, skin on, boneless; Salt-spice mixture:; 400 g brown sugar; 400 g coarse sea salt; 1 jar of five peppers; 2 tbsp pink peppercorns; 2 tbsp black peppercorns; 2 tbsp dried dill; 3 cooked beetroot; 150 ml sour cream; 1 tsp horseradish grated; 1 lemon

Storage: Always keep the brined salmon well wrapped in plastic wrap or vacuum sealed. Store it in the refrigerator at a temperature of 0-4°C. Consumption within 2-3 days is recommended for the best flavor. Freezing: If you want to store the Graved salmon for a longer period, you can freeze it. Cut the salmon into portions before freezing for easy thawing. Place the portions in airtight freezer bags or containers. Add the date to the packaging so you can keep track of freshness. Thawing: Thaw the frozen salmon slowly in the refrigerator to maintain texture and flavor. Avoid thawing at room temperature to prevent bacterial growth. Use the thawed salmon within 1-2 days for the best results.