For 4 people
Cut the pollack fillets into thin strips. Finely chop the spring onions and fennel.
Zest then juice the limes. Arrange the plate starting with the pollack, then insert the slices with the new onion and fennel.
Pour the lemon juice over the fish and lightly salt. Sprinkle with lime zest. Arrange the fish eggs in small packets, then generously drizzle with salsa macha. Add the sprigs of dill to finish the plate. Serve well chilled.