|Salmon fillet||1 1⁄4 Pound, skinned and well chilled|
|Cucumber strips||5 , skinned, blanched (For Garnish)|
|Red pepper strips||5 (For Garnish)|
|Fresh coriander leaves||5 (For Garnish)|
|Olive oil||1 Tablespoon|
|Lime juice||4 Tablespoon|
|Finely chopped shallot||1 Tablespoon|
|Fresh lemon||1 Tablespoon|
|Fresh thyme sprigs||2|
|Fresh tarragon sprig||1⁄2 Small|
|Crushed black peppercorns||1 Tablespoon|
|Sea salt||To Taste|
Shake the dressing ingredients together in a screw-top jar, then leave for 12 hours.
Make sure all the bones have been removed from the salmon—use tweezers to take out any stray ones.
With a very sharp flexible-blade knife, cut the fish into slices about 1/8 inch thick.
Stack the slices and cut cleanly into approximately 1/8 inch strips, then cut across the strips to make 1/8-inch cubes.
Carefully transfer the cubes to a chilled bowl.
Shake the dressing, then strain off 3 tablespoons and mix gently but thoroughly with the salmon.
Cover and chill for at least 45 minutes.
Carefully lift the salmon from the liquid with a slotted spoon and form into round mounds in the center of small, cold plates.
Garnish with strips of cucumber and red pepper and coriander leaves.