Fresh salmon carpaccio

• very fresh salmon↗800g g
• lemons↗2
• chopped dill2 tbsp tbsp
• shallots↗2

  finely chopped

• caster sugar↗2 tsp tsp
• extra-virgin olive oil↗2 tbsp tbsp
• capers↗1 tbsp tbsp

  drained and dried

• salad

  leaves and brown bread, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.