Quick Salmon Gravlax

• ½ pound (225 g) salmon fillet, skin on and pin bones removed, chilled
• Kosher salt and freshly ground pepper
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Using a sharp knife to make long, sawing strokes, cut the salmon on the diagonal into very thin slices, cutting as close to the skin as possible.

Sprinkle each of 4 plates with a little salt and pepper and lay two slices of the salmon neatly on top. Sprinkle with a little more salt and pepper and cover with plastic wrap. Set aside at room temperature for 15 minutes.

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