• 1 beautiful salmon fillet weighing about 1.2 kg (2 lb 10 oz),

Cut off the thin end of the salmon. Remove the bones using a pair of tweezers. Make an incision along the length of the salmon where the belly meets the loin, sliding the knife between the belly meat and the skin. Remove the belly meat (you could eat it tartare as an appetiser). You will then have a core of salmon meat with extra skin on the side.

For the seasoning, peel and finely chop