Salmon carpaccio with fennel,datterini tomatoes and pinenuts

Serve 6:

In a non-stick pan, toast the pine nuts for a minute. In the meantime, with the help of the slicer, cut the fennel into julienne  then place them in the center of the plate, now place the smoked salmon slices on top of it. At this point, cut the datterini tomatoes into a concassè; season them with extra virgin olive oil and a pinch of salt. Spread the concassè  on the slices of salmon and complete with the toasted pine nuts, a few leaves of fresh basil and a drizzle of extra virgin olive oil.