Salmon Carpaccio with Avocado Gnocchi

Slice the fresh salmon paper-thin with a sharp knife. Place on a plate (or a tray with foil). Season with salt and pepper, marinate with lemon juice and finally with olive oil. Refrigerate for about 5 minutes. Meanwhile, cut the avocado in half and remove the pit. Scoop out the flesh with a spoon, cut into cubes and immediately sprinkle with lemon juice. Season with salt and pepper and fold in the chopped dill. Place the marinated salmon slices on the plates. Form dumplings from the avocado tartar with the help of a spoon and place them on the salmon. Surround with marinated lettuce leaves and garnish with trout caviar and dill sprigs.

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