Quickly excavated salmon

Crush the fennel seeds in a mortar. Mix the powder with salt and sugar.

Sprinkle half of the salt mixture in a mould, in a strip where the salmon will lie. Place the salmon on the salt mixture. Sprinkle the rest of the mixture over the salmon. Gently rub the mixture into the salmon so that it is evenly distributed.

Grate the lemon zest over the salmon and place tassels of dill on top.

Cover the salmon with cling film. Place the mould in the fridge for 2 hours.

Remove the foil and dry the salmon well with paper towels. Cut it into thin slices and place the slices on a platter.

Top with dill tassels.