Salmon Sirloin Recipe with Mustard Vinaigrette

Cut the Smoked Salmon Sirloin into fillets (approximately 1 cm thick). Make a vinaigrette with Extra Virgin Olive Oil, vinegar, a generous tablespoon of mustard and a pinch of salt and pepper. Paint the plate with a little bit of the vinaigrette and place the salmon fillets, add some slices of grilled zucchini and black caviar substitute on top. Put some fresh sprouts to decorate and serve the rest of the vinaigrette separately in a bowl to dip the fillets in. Every bite will be different.