Swordfish carpaccio with salad of Annurche apples and rucola

Ingredients for 4:

• 200 g of smoked swordfish carpaccio
• 5 Annurche apples
• 100 g rucola (rocket salad)
• 20 g extra virgin olive oil
• chives
• salt

For the sauce:

• 100 g low fat yogurt
• 30 g mustard
• 1 clove garlic
• lemon juice
• 20 g extra virgin olive oil
• pepper to taste
• a pinch of salt

Difficulty: easy
Preparation time: 30 minutes

Preparation
Squeeze the garlic clove in a garlic press and put it in a bowl. Add the yogurt, mustard, lemon juice, extra virgin olive oil and a pinch of salt and pepper, then whisk until the sauce is smooth.
Rinse and peel the apples, then slice them thinly horizontally and put them in a bowl with cold water and the peel of the lemon you’ve juiced. After they have soaked for a few minutes, drain and place in a salad bowl.
Add the rucola and the smoked swordfish carpaccio and season with olive oil and salt. Dress with the sauce and garnish with chopped chives.