600 grams salmon fillet
sea salt and freshly ground pepper
1 small shallot, finely chopped
2 tablespoons sherry vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon caster sugar
4 tablespoons olive oil
150 grams green beans, stalk end trimmed
2 tender inner stalks of celery
¼ cup caper berries or 2 tablespoons baby capers
fresh dill or chervil for garnish
Preheat the grill. Remove the pin bones from the salmon using tweezers and slice thinly. Don’t worry about getting perfect slices. Arrange the salmon in a single layer on lightly greased heat-proof dinner plates. Brush with a little olive oil and season. The salmon can be covered with plastic wrap and refrigerated at this point until ready to cook.
Mustard sauce: Place the ingredients in a bowl and whisk to make a thick dressing. Season.
Salad: Slice the beans thinly on the diagonal. Blanch in boiling salted water for 1 minute, drain well and refresh in cold water. Drain again and dry on kitchen towels.
To serve: Put the plates under the hot grill for 1 minute to just warm the salmon. Drizzle with a little mustard sauce. Top with the beans, celery and caper berries, another drizzle of dressing then garnish with a few sprigs of dill.