Salmon carpaccio with truffle Crème fraîche

10 servings

• approx. 500 g fresh salmon fillet, cut into paper-thin slices
• 0.5 dl olive oil
• 3 tbsp lemon juice
• salt and black pepper

Sauce:

• 2 dl crème fraîche
• a few drops of truffle oil
• 1 tsp grated lemon zest
• 1–2 tbsp lemon juice
• a pinch of salt and black pepper

To finish:

• 1 dl chopped fresh dill
• grated Parmesan