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.