For the salmon, stir together the lime zest and juice, chillies, salt and sugar in a medium bowl.
Cut the salmon into 1cm/½in slices and add to the marinade in the bowl, mixing well to coat in the mixture. Set aside in a cool, dry place to marinate.
Preheat the oven to 200C/390/gas 6. Line 2 baking sheets with non-stick baking parchment.
For the oatcakes, mix the oatmeal, oats, and bicarbonate of soda together in a bowl. Rub in the duck fat or mix in the oil, along with some freshly ground black pepper. Gradually mix in enough hot water to form a dough. (You may not need all the water).
Turn the outcakes out onto a floured work surface and knead for 3-4 minutes, then roll out to a thickness of ½cm/¼in. Using a 3cm/1½in cutter (or cutter of your choice), stamp out rounds and place onto the baking sheets.
Bake the oatcakes for 8-10 minutes, or until beginning to turn golden-brown and crisp. Remove from the oven and leave to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
To serve, stir the finely chopped red onion into the crème fraîche and season with salt and freshly ground black pepper. Drain the salmon from the marinade, shaking off any excess, then finely chop. Spoon the salmon ceviche onto the oatcakes, then top with a spoonful of crème fraîche and garnish with sesame seeds and sorrel leaves.
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