Have ready a glass, ceramic or stainless, wide rimmed dish. Pour the lemon juice into this. With a flexible knife, slice the salt cod fillets horizontally into as thin slices as you can manage. Pick out and discard any bones as you slice (think smoked salmon here). Lay these slices in the lemon juice for 10 minutes, turning once.
Arrange a pile of the rocket leaves in the centre of a large serving platter, then place the marinated cod around. Mound the borlotti beans on the rocket. Spoon a little of the lemon juice over the cod, then scatter the chives to contrast with the white of the fish. Drizzle with olive oil and a little pepper. Do not assemble this dish more than 5 minutes before eating.
© 1996 Alastair Little. All rights reserved.