First cut the salmon fillet into wafer-thin slices with a very sharp knife and arrange them next to each other on a large, flat platter. Drizzle with lemon juice and then let rest for about 10-15 minutes.
Season to taste with salt, sprinkle shallots and green pepper on top and pour olive oil evenly over the top.
Then, if desired, refine with dill. Can be consumed immediately.
Tip: The salmon is easier to cut if it is frozen in the freezer beforehand.
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