• 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.