Laksecrudo with pomegranate, orange and dill

Prepare the salmon: Cut the salmon into small, even cubes, and keep it chilled until serving.

Make the citrus dressing: Press the juice from the orange and whisk together 1 tbsp orange juice with olive oil, lemon juice, a pinch of sea salt and a little white pepper.

Turn the salmon in the dressing: Mix the salmon slices gently with the citrus dressing just before serving.

Add pomegranate and dill: Add some of the pomegranate kernels and some finely chopped fresh dill.

The court ruled: Serve the salmon in a serving bowl of glass and garnish with the rest of the pomegranate seeds and fresh dill leaves.

Server: Place the bowl on a tray of crushed ice and serve immediately.