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Finely dice the salmon.
Add chopped shallots, dill, capers, and grated lemon zest to taste.
Season well with salt and pepper.
Drizzle over olive oil.
If possible, marinade in the refrigerator for a few hours.
Squirt with lemon juice to taste, just before serving (if added any sooner it will cook the fish and change its colour).
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» 15h ago