- 800g very fresh salmon
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp chopped dill
- 2 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 tsp caster sugar
- 2 tbsp extra-virgin olive oil
- 1 tbsp capers, drained and dried
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- salad leaves and brown bread, to serve
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.