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Smoked salmon carpaccio with pumpkin mousse, served with green lemon, ginger and lamb's saddle

Ingredients:

Serves 4: 0, 4 kg sliced smoked salmon, 0, 6 kg pumpkin, 0, 3 l creme fresh, 0, 015 kg gelatine, 2 limes, virgin olive oil, ginger, lambs lettuce, honey 1 orange

Cooking instructions:

We wash the pumpkin, remove the seeds, spice with ginger and flavour with honey, then bake in a hot oven. We let it cool and then mash it. We gently mix the mashed pumpkin with a third of the creme fresh cooked with gelatine, and add the remaining creme fresh which we first whip to a cream. We then leave it in the fridge to solidify.

We remove the rind from one lime, then liberate the lime flesh. We grate half of the other lime and mix it and its juice with ginger and olive oil in a blender, and season with salt, pepper, freshly squeezed orange juice.

Serving suggestion:We place the sliced salmon onto plates and surround with the lambs lettuce, the ginger dressing, and drizzle with filleted lime flesh, the strips of lime rind and dill leaves.