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1
Put the lemon and lime zest, onion, leek and a small handful of the dill in a food processor and whiz to a smooth paste.
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2
Spread the paste evenly over the salmon - this marinade will partially cook the salmon and help draw out any moisture.
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3
Cover with plastic wrap place a couple of food cans or heavy weights in a large dish and use to weigh down the salmon and encourage the flavours to penetrate.
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4
Chill for 24 hours.
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5
Heat the sugar, white wine vinegar and water in a small saucepan until the sugar has dissolved.
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6
Meanwhile, thinly slice the fennel.
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7
Put in a bowl and toss with a squeeze of lemon juice and a pinch of salt.
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8
Toss with a small handful of the dill, then pour over the hot vinegar syrup.
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9
Set aside until completely cool.
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10
Rinse the salmon and pat dry with kitchen paper.
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11
Spread the cut side evenly with the mustard.
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12
Sprinkle over the remaining dill, pressing it into the mustard to coat.
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13
Working from the tail end and using a sharp knife with a narrow flexible blade, slice the salmon very thinly - you should be able to see the blade of the knife through the flesh.
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14
Arrange the slices on a serving plate.
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15
Strain the juices from the fennel, and pile into the centre of the plate.
