Smoked Salmon Carpaccio

Name: Smoked Salmon Carpaccio
Yield: 4
Ingredients: 200 g of smoked salmon; For the Citronette Sauce; 1/4 cup (champagne) of extra virgin olive oil; Juice from 4 oranges; 2 spoons (dessert) of mustard; To assemble; A handful of fresh dill; Rinds from 4 oranges; 12 slices of ciabatta bread toasted to perfection; 2 spoons (soup) of capers

1
200 g of smoked salmon
2
For the Citronette Sauce
3
1/4 cup (champagne) of extra virgin olive oil
4
Juice from 4 oranges
5
2 spoons (dessert) of mustard
6
To assemble
7
A handful of fresh dill
8
Rinds from 4 oranges
9
12 slices of ciabatta bread toasted to perfection
10
2 spoons (soup) of capers

Ingredients

1
200 g of smoked salmon
2
For the Citronette Sauce
3
1/4 cup (champagne) of extra virgin olive oil
4
Juice from 4 oranges
5
2 spoons (dessert) of mustard
6
To assemble
7
A handful of fresh dill
8
Rinds from 4 oranges
9
12 slices of ciabatta bread toasted to perfection
10
2 spoons (soup) of capers

Directions

1
Step 1
2
Divide the smoked salmon into four portions and arrange them, in layers, on four plates
3
Refrigerate for approximately 15 minutes
4
Step 2
5
Prepare the sauce by vigorously mixing the orange juice with olive oil and mustard
6
Use a whisk (fouet) to do so
7
Step 3
8
Remove the plates from the refrigerator and sprinkle capers on top
9
Arrange some orange rinds around the edge of each plate
10
Step 4
11
On the opposite side of the orange rinds, place three slices of toasted bread layered on top
12
Drizzle with the sauce and serve immediately.