Bart of olphens salmon carpaccio

Cut the salmon into slices that are as thin as possible.

Place the slices of fish one by one on a sheet of plastic wrap. Fold the overhanging part of the foil over the slice of fish so that the fish is completely covered.

Gently stick with the bottom of a small saucepan on the plastic foil, so that the slices become thinner and larger. Divide the slices of fish over the plates.

Cut the avocados in half and remove the kernel. Spoon out the flesh.

Purée the avocados and crème fraîche with the juice and grater of a ½ lemon in a food processor, blender or blender. Season with salt and pepper.

Divide some avocado cream, capers, arugula and dill over the slices of salmon. Add the rest of the avocado cream.

Drip some olive oil and lemon juice over the carpaccio. Sprinkle the carpaccio with lemon zest, salt and pepper to taste. Serve with toast.