Rinse the salmon fillet and dry it thoroughly. Place the fillet on a chopping-board with the skin side down. Use a sharp knife to remove the skin, passing the blade horizontal between the skin and the fillet .Touch the flesh with your hand to check for bones and remove any you find with a pair of pincers. Place the fillet in the freezer for about 10 min so that the flesh is thoroughly chilled, making it easier to cut. After this time, slice the fillet very finely, holding the knife at a 45° angle.
Transfer the slices to an oven dish, forming a first layer. Season with a dash of vinegar, a pinch of salt and a generous dribble of oil, then flavour with oregano and pepper. Repeat the operation until all the salmon has been added, seasoning a layer at a time. Cover the oven dish with cling-film and place in the fridge for at least 24 hours so that the fish cooks and absorbs the favours.
After the marinating time the fish is ready to be served chilled as an hors d'oeuvre or as a main dish with a green salad.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.