Dill and Pernod marinated Salmon

Ingredients

• 400 g piece of unskinned salmon
• 85 ml sunflower oil
• 1/2 lemon, juice
• 1 tbsp chopped dill
• 2 tsp Pernod
• 1 tsp caster sugar
• 1 tsp chopped chives
• 1/2 tsp salt
• 10 turns off freshly ground black pepper

Method

1. Put 4 plates into the fridge together with the salmon fillet and leave them to get really cold. Shortly before serving, mix all the remaining ingredients together in a bowl.
   
2. Put the salmon fillet, skin-side down on a board. Hold a long, thin-bladed knife at a 45-degree angle and, starting at the tail end of the fillet, cut the salmon into very thin slices. Lay the slices, slightly overlapping, on each chilled plate and spoon over the dressing. Leave for 5 minutes before serving.