Salmon Carpaccio with Fried Capers

Cut the salmon with a sharp long kitchen knife about three mm narrow slices (cut away the dark part on the back before). Place the salmon slices next to each other on a large platter.

Cut the bell bell pepper in half, remove the seeds, rinse and remove the skin. Finely dice the peppers and place in a suitable bowl. Add the lime juice and zest, and stir with the clear soup and olive oil to make a salad dressing. Spread evenly over the salmon fillet slices. Season with coarsely ground pepper as well as coarse sea salt.

Drain and dry the capers. Heat the oil 1cm high in a frying pan and deep-fry the capers in it for about sixty seconds until crispy. Drain on kitchen roll. The capers do not need to be seasoned, but should be spread on the spot lukewarm on the marinated salmon fillet.

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