2 fresh salmon fillets without skin
3 Tbsps. olive oil
2 Tbsps. lemon or lime juice
1 peeled and finely diced shallot
3 tsps. dill
Salt and pepper to taste
Cut the salmon into thin strips and then into little cubes. Put into a large bowl.
Drizzle generously with olive oil and citrus juice. Add the diced shallot and dill. Mix well. Season to taste, cover with foil and return to the refrigerator for several hours. Just before serving, divide the mixture into individual portions and put them in small containers, preferably small glass verrines (similar to shot glasses). Serves 4.
Elisabeth NicolasCopyright © 2015, The Baltimore Sun