SALMON CARPACCIO WITH BALSOY EMULSION
Serves 4
14 oz very fresh salmon filet
1 lemon
7 tbsp EVO
2 tbsp Balsoy sauce
1 tsp lemon juice
pepper
Clean the salmon filet by removing the skin and any bones, slice crosswise into thin slices. Place the slices on toasted whole wheat bread, alternating them with lemon slices. Mix the oil with Balsoy and lemon juice; pour the emulsion over the salmon and dust with freshly ground pepper.