Salmon cooked on board in dill-chive marinade

Above, cut dill and half of chives very finely. Stir in the oil, mustard, honey and a good deal of four-season pepper. Rub marinadé thick with marinade, marinate in plastic foil and marinate in refrigerator for at least 2 hours.

Put salmon in freezer for 30 minutes (which will soon be easier to cut thinly). Preheat the oven to 200 ° C and let four ovenproof plates light up in approx. 5 minutes. Take salmon fillets out of freezer and carefully remove foil. Cut salmon fillets with sharp, smooth knife into straight, narrow slices. Put salmon in 4 portions flat on the work surface (this will soon be able to distribute plates more quickly). Season the salt above and sprinkle with lemon juice. Remove plates from the oven and lay salmon slices on plates at lightning speed. Garnish with remaining sprigs of chives. Serve immediately, so that salmon can be seen at the table (fish will then change color from transparent to pink).