Salmon Carpaccio with Lime Dressing

Cut the salmon fillet into very thin slices. Mix lime juice and oil to a sauce. Lightly brush the center of the plates with the sauce and sprinkle with a little salt and freshly ground black pepper. Place the salmon slices on top and also brush with the sauce. Garnish with Keta caviar, the blanched lime zest and a few plucked chervil leaves.

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