- 200 g Salmon filet (wild) or sea bream
- 2 table spoons San Omega oil
- 1 lemon
- Dill or fresh koriander
- 1 fresh red chilli shell
Rub some of the lemon skin, squeeze the juice of lemon and then mix with the oil in a bowl. Cut the salmon or sea bream fillet into thin slices and cover with the lemon oil marinade. Let the dish stay for at 2 hours cold, turning once.
Before sering add a little salt and dill or coriander. If you like it a bit “sharper”, then add chopped chili shell according to your taste.