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