Servings: Makes 8 servings
Ingredients 2 tablespoons shallots , chopped2 cloves garlic , finely minced1 tablespoon each fresh dill and basil and chervil , chopped1 teaspoon sea salt1 teaspoon light brown sugar1 lemon , squeezed1 tablespoon lemon zest1/2 cup extra-virgin olive oilFreshly ground pepper to taste2 pounds salmon fillet
Mix all ingredients, except salmon, in a bowl.
Line a sheet pan with parchment paper. Slice salmon on bias as thinly as possible. Arrange salmon on parchment. Coat with herb mixture on both sides.
Place a second sheet of parchment paper over salmon and another sheet pan on top; press down with two heavy cans. Refrigerate for at least 1 hour. Serve with cracker bread and crème fraîche or sour cream. Garnish with fresh dill.