This is a gravlax approach which the Scandinavians are famous for. Here I don't marinate for a day or two as we would for ordinary gravlax but cure it for just a few minutes and then top with a lemon and herb vinaigrette.
1/2# wild salmon, skin on and chilled
Kosher or sea salt and freshly ground black pepper, to taste
1 t. coarsely chopped tarragon
2 t. coarsely chopped parsley
1 t. chopped chives
Juice of 1 lemon
3 T. extra virgin olive oil
2 t. drained small capers
2 T. rinsed fresh salmon caviar
Good crackers or thinly sliced and toasted rustic or black bread
Slice the salmon on a 45-degree bias as thinly as you can without tearing it. Using the skin as a guide, slide the knife as close to it as possible (there should be no skin adhering to the slice). Use long sawing strokes to make the slices. It’s best if you can almost see through the fish. Cut away and discard any of the dark meat. Each slice should be about 1 ounce.
Sprinkle each plate of 4 plates with a little salt and pepper and lay two slices of the salmon neatly on top. Sprinkle with a little more salt and pepper and cover with plastic wrap for 15 minutes to allow the salmon to quick cure.
To serve: Whisk together the herbs, lemon juice and olive oil. Drizzle over the salmon and scatter the capers and salmon eggs over. Serve immediately with crisp crackers or thinly sliced toasted bread.