Carefully remove all bones from the salmon fillet and cut into very thin slices. Carefully mix the juice of one lemon with the oil until they are combined. Coat the salmon slices on both sides with the oil-lemon marinade, sprinkle with the dill and cook in the refrigerator for half an hour. Arrange the salmon, season with salt, season with pepper and bring to the table. Tip: A Swedish mustard sauce goes just as well with it as a cream horseradish with keta caviar. The salmon is easier to cut if it is slightly frozen beforehand.
Kitchen
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