Salmon Carpaccio With Balsamic Glaze

Thinly slice the meat from the salmon tail, proceeding with small horizontal cuts.

Arrange the slices on a tray, season with oil, salt, pepper and a few drops of lemon juice and leave to rest in the refrigerator.

Meanwhile, season the ricotta with the chopped pistachios, salt, pepper and oil.

Take the salmon carpaccio, place a small amount of filling on each slice and roll them up to form rolls. Complete the dish with a drizzle of oil and plenty of balsamic glaze.