Salmon carpaccio with orange and Tropea onion
Ingredients for 4 people:
100 g of smoked salmon
1 (red) Tropea onion
Extra virgin olive oil
Lay the slices of smoked salmon on individual plates.
Cut the oranges in very thin slices and – only after slicing them – remove the skin with a knife. Also finely slice the onion.
Put the slices of orange and onion on the plates together with the salmon. Add a drizzle of oil and salt lightly.
For an added touch use Maldon salt, which will give the dish a crunchy, tangy note.