Rinse and wipe the anchovies and mash them. Cut olives in half. Slice the pickles thin. Cut salmon in thin strips.
Place the anchovy mash in the center of a serving platter and surround with olives, pickles and salmon.
Make a marinade of the oil, vinegar, mustard, pepper and stock and mix well. Pour over salad and garnish with thin slices of the lemon and tomato.