Servings: Makes 8 servings
  • 2 tablespoons shallots , chopped
  • 2 cloves garlic , finely minced
  • 1 tablespoon each fresh dill and basil and chervil , chopped
  • 1 teaspoon sea salt
  • 1 teaspoon light brown sugar
  • 1 lemon , squeezed
  • 1 tablespoon lemon zest
  • 1/2 cup extra-virgin olive oil
  • Freshly ground pepper to taste
  • 2 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.