Salmon carpaccio with orange and Tropea onion

Ingredients for 4 people:

100 g of smoked salmon

2 oranges

1 (red) Tropea onion

Maldon salt

Extra virgin olive oil

Preparation:

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.