1 chilli, seeds removed, finely chopped
2 bulbs fennel, outer leaves removed, cut in half, finely sliced on a mandoline (green fronds reserved)
½ unwaxed lemon, juice only
½ unwaxed lemon, juice only, plus 1 unwaxy lemon, zest only
4 lemon wedges, to serve
squeeze lemon juice
3 fresh mint sprigs, leaves only, roughly chopped
salt and freshly ground black pepper
1 tbsp olive oil
100ml/3½fl oz olive oil
100²µ/3½´Ç³ú pine nuts, lightly toasted in a dry frying pan
100²µ/3½´Ç³ú crème fraîche
4 x 175g/6oz thick salmon fillets, skin and pin bones removed