Finely chop the chives and add them to 6 tbsp olive oil. Season to taste with sugar, chili flakes, pepper and salt. Cut the fresh salmon fillet into small pieces and place in the marinade. Cover the dish with cling film and leave the salmon to marinate for at least 1 hour in the fridge.
Heat olive oil in a frying pan over medium heat and deep fry the capers for about 2 minutes until crispy and light brown in colour.
Place the salmon pieces with the Bettine goat cheese pieces alternately in a straight line on the plate. Finish off with the fried capers, meringue, spring onion, lime zest and dill.