Salmon carpaccio with cold-infused hot pepper oil

Fresh salmon. Really fresh. It doesn't need freezing, which enables the thinely cutting - you can feel the taste of the fish far better if it is cut in 1/8 inch (0.3 cm) slices. Just an hour in a fridge, some cold-infused hot pepper oil, some capers for a salty-bitter taste and some fresh lemon juice. And a slice of bread. Enough for a healthy breakfast, lunch or dinner. That is the way I like it.

Ingredients:

• 220 g (1/2 lb) salmon fillet, skin removed
• 2 Tbsp fresh lemon juice
• 3 Tbsp light olive oil
• 3 hot peppers
• 2 Tbsp salted capers, drained
• ground sea salt and pepper to taste
• slices of whole grain bread or toasted bagette to serve

Preparation:

Prepare the hot pepper oil some hours or a day in advance. Deseed and chop finely the peppers and pour the olive oil over them. Let on a room temperature for some hours or even a day. Pour the oil into the bowl through a strainer. Remove the peppers and add the lemon juice to the olive oil.

Set salmon on a chopping board and cut into thin slices. Pour the olive oil-lemon juice above, evenly scatter the capers and give a sprinkling of salt and pepper. Serve immediately.