Caputo’s Salmon Carpaccio

¾ lb. fresh salmon fillet, tail piece, skinned, washed and patted dry
3 T extra virgin olive oil
zest from 1 lemon
1 t fresh lemon juice
2 t honey
2 t coarse-grained mustard
1T capers
freshly ground black pepper

Cover the salmon with waxed paper, then pound with a smooth mallet or rolling pin until slightly flattened. Unwrap the salmon, then roll it up tightly from one of the long sides. Wrap the salmon roll tightly in waxed paper and place in the freezer for about 4 hours until firm.
Remove the frozen salmon from the freezer and cut into wafer thin rounds. Discard the paper. Arrange the salmon on individual plates. Combine the oil, lemon juice, honey, and mustard and mix well. Drizzle the dressing over the salmon and let stand at room temperature for about 30 minutes. Garnish with the lemon zest and capers before serving.

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