Salmon Tartare Canapes

Wash the untreated lemons in hot water, then dry and cut 12 perfect slices (use the end pieces for another purpose). Whisk together the lemon juice, sugar, vanilla oil and a little salt and pepper and stir in the dill. Wash and dry the salmon fillet, then cut into small pieces and chop finely. Mix the salmon with the dill marinade and marinate in the refrigerator for 10 minutes. Check the seasoning, then take walnut-sized balls of salmon tartare with a melon baller or similar, taking as little liquid as possible. Place each ball of salmon tartare on a slice of lemon and arrange on a platter.