Delicious fresh and simple dish to serve as a starter: salmon carpaccio with a creamy sauce, capers, lemon zest and dill.
1 Cut the salmon in slices as thin as possible.
2 Lay down the fish one by one on a sheet cling wrap. Fold the overhanging part of the wrap over the slice of fish, so that the fish is completely covered. Hit with the flat side of a small saucepan the cling wrap with fish, so that the slices become thinner and bigger. Divide the flat slices fish on the plates.
3 Cut the avocado's in two parts and remove the core. Remove with a spoon the pulp.
4 Mix the avocado's and creme fraiche with juice of ½ a lemon in a blender. Season with alt and pepper.
5 Divide some avocado creme, capers, arugula and dill on the slices of salmon. Serve the rest of the avocado creme apart.
6 Scatter some olive oil and lemon juice over the carpaccio. Season the carpaccio with lemon rasp, salt and pepper. Enjoy!