Salmon Crudo with Dill and Capers

INGREDIENTS

1 lb piece sashimi-grade salmon fillet, pin-boned

Grated zest of 1 lemon, plus juice of 2

2 shallots, finely chopped

2 teaspoons sugar

2 tablespoons extra virgin olive oil

1 tablespoon baby capers

2 tablespoons chopped dill

DIRECTIONS

Rinse the salmon, then pat dry with paper towel. Enclose in plastic wrap and freeze for 1 hour (this makes slicing easier).

Meanwhile, place lemon zest and juice, shallot, sugar and 1 teaspoon salt in a bowl. Slowly whisk in oil to combine. Set aside.

Just before serving, use a very sharp knife to cut very thin salmon slices. Spread on a platter, drizzling with dressing as you go. Scatter with capers and dill. Serve immediately