Rinse and dry the salmon, then wrap
in cling film and freeze for 1 hr to make
slicing easier. Meanwhile, finely grate the
zest from one lemon and squeeze the
juice from both. Mix in a bowl with the
dill, shallots, sugar and 1 tsp sea salt. Add
the olive oil and whisk to amalgamate.
Unwrap the salmon and set on a large
chopping board. Cut wafer-thin slices
on the diagonal, as you would smoked
salmon. Arrange a layer of the salmon
over a large shallow dish, then spoon over
a little of the marinade – spreading it to
evenly coat the fish. Continue slicing and
layering, finishing with a layer of marinade.
Cover with cling film, directly over the fish,
and chill for at least 2 hrs or overnight.
To serve, arrange the salmon slices
over a platter and scatter over the capers
and some salad leaves. Serve with thinly
sliced brown bread or soda bread.