Instant lime and dill cured salmon

In a non-reactive glass bowl, whisk the honey with the lime juice.

Add finely chopped dill and olive oil, season with salt and pepper and mix; taste from the bottom, where the lime juice settles.

Remove the white part left by the backbone with two cuts side by side; turn the fillet over and cut away the fat and the red part, cutting away from yourself.

Cut each piece into three pieces about a small inch in size.

Enclose a piece in a plastic bag or between plastic wrap and pound it paper thin and even, feeling for thicker spots, so it cures evenly.

Hold the fish on the open bag in one hand, bring the plate over, turn it onto the centre of the plate and peel off the plastic.

Mix the marinade again and brush it over the fish; it cures in a few seconds.

Garnish with sweet and sour caramelized onions in the centre, dill sprigs over the onions and a few pink peppercorns. Repeat with the remaining salmon and serve immediately.