Ceviche of Salmon or Sea Trout with Passion Fruit

• 450 g middle cut of salmon or sea trout
• juice of 8 wrinkly passion fruit, rubbed through a sieve
• 10 g

Bone and skin the fish and cut into batons 1cm wide, then across at 5cm intervals. Mix together the other ingredients except the dill. Gently turn the fish in half the liquid. Leave for 30 minutes, pour off the liquid and mix the reserved liquid in. Divide between 4 plates and sprinkle with dill.