Salmon Carpaccio with Citrus

Place the salmon on the cutting board and use tweezers to gently remove the pin bones from the thickest part of the fillet

Take a long, narrow, flexible-bladed knife, lay it almost flat against the fillet and begin slicing it into thin slices as if it were smoked salmon

As you slice, arrange the pieces on the serving plate brushed with 1 tablespoon of oil

Place the salmon in the refrigerator

Supreme the orange and lemon with a sharp knife, separating the segments from the membranes

Wash the escarole and the chicory, tear the escarole leaves by hand and finely chop the chicory

Place the salmon, the two salads, the citrus segments and a few thin slices of lime in the center of the plate

In a bowl dissolve the sugar in the remaining lime juice and in the citrus juice collected while you were peeling them

Season with salt and pepper, add 4 tablespoons of oil and the chopped chives

Whisk the dressing well, pour it over the salad and the fish and serve chilled

This carpaccio can be prepared differently for those who do not like the idea of eating raw fish: prepare the citrus dressing using half of the oil, pour it only over the fish and let it marinate for a couple of hours in the refrigerator — the fish will 'cook' in the dressing and turn opaque

Then arrange the salad and the citrus in the center of the plate and dress them with lemon juice