Salmon carpaccio with citrus

Place the salmon on the chopping board, with tweezers, gently pull out the plugs that are located in the fleshy part of the thread.

Take a narrow-bladed knife, long and flexible, place it almost flat on the thread and start to cut it into thin slices like a smoked salmon.

To gradually cut place the slices on a serving dish greased with 1 tablespoon oil.

Put the salmon in the refrigerator.

Bleeds orange peel and lemon, with a sharp knife, separate the cloves from skin.

Wash the chicory and Escarole, chopped by hand the first leaves, finely chopped.

Put at the Centre of the plate, 2 salmon salads, citrus segments and a few lime wedges cut thin.

In a bowl, dissolve the sugar with the remaining lime juice and citrus juice collected while sbucciavate them.

Add salt, pepper, add 4 tablespoons oil and the chopped chives.

Stir the sauce with a whisk, pour it over the salad and fish, served fresh.

This carpaccio can be prepared differently for those who don't like the idea of eating raw fish Prepared the dressing of citrus juice putting half the oil, pour it only on the fish and let it marinate for a few hours in the refrigerator, the fish will cook in the sauce becoming opaque color.

Place the salad and citrus in the middle of the plate and toss with lemon juice, salt, pepper and the rest of the oil.