Salmon carpaccio

500 g  filleted salmon
coarse sea salt from a mill, or gourmet salt
black pepper
½ dl  lemon juice
½ dl olive oil
rucola
half a red onion
flakes of Parmesan cheese

Remove all the fat from the filleted fish and pick out the bones with tweezers. Cut the fish into the largest possible thin slices. This can be done best when it is still slightly frozen. Spread the slices directly on the plates or a serving plate and sprinkle with gourmet or sea salt and black pepper from a mill. Mix the olive oil and lemon juice together and pour evenly onto the salmon. Finally add the finely chopped red onion, rucola and flakes of Parmesan cheese.

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