You can replace the herbs in the recipe to whatever herbs you fancy. Dille is a classic combination with salmon but coriander will taste equally well.

Peel the sjalot and cut very finely. Emerse into boiling hot water for 30 seconds and then leave to dry on a paper kitchentowel.

Cut the salmon into thin strips

Leave the curd to drain and put it into a large bowl. Add the sjalot, oliveoil and the chopped herbs. Add a little salt and pepper and mix well.

Divide the mixture across the glasses and put a few strips of salmon on top. Decorate with a few sprigs of the herbs you have used and put in the fridge untill you are ready to eat!