- Thinly sliced salmon
- Fresh arugula
- Shaved fennel
- Julienne carrots
- 2 teaspoons salt, preferably sea salt
- 1/4 cup extra-virgin olive oil
- Lemon Duse
Arrange the paper-thin salmon slices on chilled plates. Top with arugula, freshly shaved fennel and julienne carrots. Sprinkle with some sea salt and drizzle extra virgin olive oil.