Rinse and dry salmon. Sprinkle both sides with sugar, salt and pepper. Cover with plastic wrap and refrigerate for at least 3 hours.
Rinse thoroughly to remove any residual sugar or salt. Pat dry and cut into narrow slices. This is not difficult, because the fish is cooled and the meat is very firm from marinating.
Divide the slices evenly on plates. Drizzle with oil, sprinkle with chive rolls and garnish with lemon quarters. Serve immediately, accompanied by toasted slices of bread.
Our tip: Always use fresh chives if possible!
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