•  2 x 260g salmon fillets, skin removed and pin boned+
•  1 tablespoon olive oil
•  1 tablespoon salted capers, rinsed and drained
•  2 zucchini (courgettes), thinly sliced
•  1 tablespoon lemon zest
•  ¼ cup chervil leaves
•  ¼ cup (60ml) white wine vinegar
•  2 tablespoons olive oil
•  sea salt flakes
•  ½ teaspoon caster (superfine) sugar
•  ¼ cup (75g) marinated feta

  Use a sharp knife to thinly slice the salmon. Arrange on a plate, cover with plastic wrap and refrigerate.
Heat a frying pan over high heat. Add the oil and capers and cook for 1 minute or until capers are crispy. Drain on absorbent paper. Place zucchini in a bowl with the capers, lemon zest and chervil. Combine vinegar, oil, salt and sugar, add to the zucchini and toss to coat. Marinate for 5 minutes. Remove salmon from fridge and top with the zucchini and feta to serve. Serves 4.

  + Ask your fishmonger to pin bone the fish for you, or run your hand along the fillet and remove any protruding bones with kitchen tweezers.