Place the salmon into a large deep sided pan. Add the whole peppercorns, bay leaves, lemon juice, whole lemon and a good pinch of salt.
Fill the pan with cold water until just covering the salmon. Cover the pan with tin foil, bring to the boil, turn off the heat and allow to cool.
Remove the skin from half way up the side of the salmon. Layer the cucumber like scales on the salmon flesh and serve with the mayonnaise dips and the limes dipped in the smoked paprika.
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