Delicious smoked salmon carpaccio with fresh greens, Ecuadorian shrimps and raspberry dressing.
For the dressing:
Blend together the lemon juice, olive oil, and raspberries. Season.
On a plate, preferably oval-shaped and long, mount the slices of smoked salmon.
Simultaneously, cook the shrimps in water for 5 minutes and let them cool.
Put the mixed greens in the center of the carpaccio slices and delicately arrange the shrimps around.
Pour the dressing over the preparation and decorate with capers and berries to taste.
