How to Make It
In a small bowl, mix the salt with the peppercorns, all the seeds, the rosemary, and thyme. Spread evenly over the fillet, massaging the mix into the flesh; turn over and spread over the other side. Wrap with plastic wrap on a dish and refrigerate for 24 hours. Completely wipe the salt from the fillet but don’t rinse.
With a sharp knife, slice the fillet very thinly so the pieces look almost translucent, being sure to cut on the bias and against the grain.
Top the slices of fillet with a few slices of pickled almonds and sprinkle with salt. Drizzle with the lemon juice, Parmesan broth, and grapeseed oil. Scatter with small edible flowers if you like.