900 g wafer-thin slices of raw salmon, sushi quality
40 g dill
120 g lemon juice, freshly squeezed
30 ml olive oil
½ tsp salt
2 ½ tsp pink pepper
4 slices of toast
Instructions
1 Put the salt with the lemon juice in a bowl and whisk with the olive oil.
2. Coarsely crush the peppercorns in a mortar.
3. Put a spoonful of the dressing on a serving plate and place a layer of salmon slices on top, overlapping. Sprinkle with dill and peppercorns. Repeat until all the salmon slices have been used up.
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