INGREDIENTS to serve 4 people :-
350 g (12 oz) fresh tail end of salmon or fillets of trout with the skin on
Citrus Marinade :-
1 lime zest and juice
75 ml (3 fl oz) sunflower oil
pinch sea salt
black peppers to taste
Place the fish, skin side down, onto a board.
Starting at the tail end of the fish, use a sharp, thin-bladed knife to slice the fish thinly,
whilst holding the knife at about 45 degrees.
The object is to remove razor thin slices of fish, just like smoked salmon.
Place the thin slices of fish onto a non-metallic tray.
Work your way along the fish, until only the skin is left, which is discarded.
Cover the tray of sliced fish with cling film, and chill until ready to serve, for at most 2 hours.
15 minutes before service, place all the ingredients for the citrus marinade in a screw-top jar,
and shake well to thoroughly combine.
Pour the marinade over the fish to cover the slices completely.
Leave for 10 minutes, until the fish changes colour.