This very simple, fresh dish is ideal as a first course.
300 g salmon fillet, skin removed
1 tablespoon fresh chervil leaves
1 teaspoon chives, finely snipped
1 teaspoon parsley, very finely chopped
1 teaspoon tarragon, very finely chopped
2 tablespoons ripe tomato, finely diced
1 tablespoon extra-virgin olive oil
freshly ground black pepper
Run your fingers over salmon fillet to check for any remaining bones. Using tweezers, remove bones. For each portion proceed as follows. Cut an angled slice about 1 cm thick from fillet. With a very sharp knife, ‘butterfly’ slice by cutting almost through it and opening it out. Put fish into a plastic bag and, using the flat side of a meat tenderiser, gently flatten until very thin. Divide salmon between chilled plates, then scatter with herbs and tomato, drizzle with oil and season. Serve with wedges of lime.