Grate the zest from the lime and squeeze out the juice. Finely grind pepper, star anise, lime zest and sugar in a mortar.
Season the salmon fillet on all sides with salt, rub it with the herb mixture and lime juice, put it in a shallow dish and cover it with the foil. Leave in the refrigerator for one night. Then wipe the spice crumbs off the fish and cut the fillet into narrow slices.
Cut the rolls in half and spread with butter. Cover with a lettuce leaf and the salmon slices, sprinkle with onion rings and herbs and cover with the second half of the bread.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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