Salmon Carpaccio with Crunchy Radishes, Chives & Nigella Seeds

I usually make this carpaccio as a first course, but it can also work as a fresh and light main, accompanied by a small salad. It’s easier to make than it sounds yet looks and tastes fabulous. It’s important to buy sushi-grade salmon and put it in the freezer, so that you can prepare it when it’s semi-frozen, which makes it easier to slice and gives the final presentation a very professional look. Each layer of ingredients contributes to the harmony of flavours and textures, so try not to s