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1. Add the pinch of salt to the Greek yoghurt
2. Place in muslin cloth, tie off, and sit inside a strainer over a bowl
3. Squeeze the whey out of the yoghurt to start the process, then leave in the strainer over a bowl in the cool room for 4 hours. (ordinarily Labneh would be left overnight to drain and become firm
4. Place the snapper onto a ceramic plate or on glad wrap on a tray (not straight on the metal)
5. Mix the sugar, salt and dill together, sprinkle over the snapper fillet
6. Wrap in glad wrap and chill for 3 hours.
7. When cured, rinse off the salt mix very quickly, being careful with the flesh of the fish
8. Slice on an angle very thinly
9. Toast the wholemeal bread, brush with melted butter, cut the crusts off, cut into fingers and serve topped with the snapper and labneh, garnish