1On a floured surface, Roll the rye dough as thin as possible and cut into 3x5 inch rectangles.
2Place cured salmon and cream cheese along the bottom third of the dough, in the desired amounts.
3Roll the dough over the fillings until there is about 1/2 an inch left. Egg wash the remaining dough and continue rolling to seal everything inside. Crimping the edges when finished. Place on a tray and bake at 325 degrees for roughly 15 minutes or until the dough is cooked through.
4For the salad, thinly slice tomato, julienne the cucumber, and pick the dill into manageable pieces. Mix together in a bowl with salt, pepper, and a touch of olive oil.
5For the mustard seeds, place in a pan and cover with 3 parts vinegar, 2 parts sugar, and 1 part water. Cook until the seeds are tender. Adding water as needed to avoid caramelization or burning.
6Slice the finished roll into 8-10 pieces approximately 1/2-2/3 inches each. Spread on plate and garnish with salad and mustard seeds, and ejoy!