Melon wedges with graved salmon.

Preparation

1. Cut the melon in half lengthwise and scrape out the seeds with a spoon. Cut each melon half into 4 wedges. Cut the columns on both sides from the top between the flesh and the skin 4-5 cm.
2. Top each melon wedge with 1 slice of graved salmon. Finely grate the lime peel, squeeze the lime juice. Cut the pepper lengthwise, remove the seeds and dice very finely. Mix pepper, chive rolls, 1 tsp grated lime zest, 2 tbsp lime juice and crème fraîche. Season the dip with salt, cayenne pepper and 1 pinch of sugar. Serve the melon wedges with graved salmon.