Start with a fresh salmon filet. Remove skin and blood line. Cut a center piece and butterfly the steak from end to end.
Roll the salmon and make a roulade then wrap with film and freeze for a few hours till solid.
With the help of a slicer or a mandolin or a sharp knife, slice the fish very thin and place on a plate.
Squeeze half lemon on it and season it to taste with salt and pepper.
Place capers, onions, chopped chives on the fish in a small bowl. Make a fresh frisée salad with basil and radicchio, tossed with lemon juice.
Finish with crostini of your liking for a boost of carbs.