Carpaccio of salmon with cottage cheese


500 g of wild salmon fillets
150 g cottage cheese
Juice of one lemon
½ cup (125 mL) Maison Orphée Lemon Olive Oil
2 tablespoons (30 mL) chopped fresh chives
Maison Orphée Fleur de Sel and pepper to taste


Place the salmon in the freezer for 10 minutes. Meanwhile, combine the cheese, olive oil, lemon, chives, fleur de sel and pepper. Using a sharp knife, cut the salmon into thin slices. Divide the salmon on to plates. Coat the salmon slices with the cottage cheese sauce and serve with a salad.