1. With a very sharp knife, cut the salmon into thin slices on the diagonal.
2. Place in a large casserole dish, and pour the lemon juice and white wine over top.
3. Cover with plastic wrap, and refrigerate for 2 to 2 1/2 hours, stirring once during this period.
4. Pour the curing liquid off the salmon, and dress with the olive oil, salt and cracked pepper.
5. Serve with garnish of choice.