Given that you need a whole fillet of salmon for this dish, it is probably one that you will want to save for a special occasion. We tend to prepare it for Christmas and family birthdays as part of a mezze selection. It’s very simple to prepare and all you need is a very sharp knife when it comes to slicing the fish into wafer thin slices.
The salmon is cured with salt and sugar, in much the same way as a gravlax. But instead of using dill, which is the Scandinavian tradition, we use coriander seeds, juniper berries and lemon, which give it a citrussy flavour that cuts through the fish’s densely rich oiliness.