Ingredients:

  • 8 oz (225 g) fresh sashimi-grade salmon fillet, skin removed
  • 1 lemon (for zest and juice)
  • 1 small bunch fresh dill, finely chopped
  • 2 tbsp extra virgin olive oil (30 ml)
  • 1 tsp capers, rinsed and roughly chopped
  • Sea salt and freshly ground black pepper, to taste
  • Optional garnish: thinly sliced radishes, microgreens, or edible flowers

Instructions:

  1. Place the salmon fillet in the freezer for 15-20 minutes to firm it up for thin slicing.
  2. Using a very sharp knife, slice the salmon as thinly as possible against the grain.
  3. Lay the salmon slices flat in a single overlapping layer on a chilled serving plate.
  4. Zest the lemon and squeeze out its juice into a small bowl.
  5. Whisk together lemon juice, lemon zest, olive oil, chopped dill, and chopped capers.
  6. Season the dressing with salt and freshly ground black pepper to taste.
  7. Drizzle the dressing evenly over the salmon slices.
  8. Add optional garnishes like thinly sliced radishes, microgreens, or edible flowers if desired.
  9. Serve immediately for best freshness.