Salmon Carpaccio with Limes

For the salmon carpaccio with limes, cut salmon fillet into very thin slices. Squeeze the limes and whisk the juice with oil.

Lightly coat center of plate with oil and sprinkle with salt and pepper. Place salmon slices on top and brush with sauce.

Cut wafer-thin zests from a lime peel and blanch. Garnish the salmon carpaccio with the zests and plucked chervil.

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