Place in a bowl the salt, dill, flour and mix.

Add the water, olive oil and parmesan cheese and mix until you have a uniform mix. Wrap in cling film and let the dough rest in the fridge for half an hour.

Roll out 1/4 of the dough slightly with a rolling pin and then start to pass it through the pasta machine starting with the thickest setting until it reaches 1mm thick.

Cut the rolled out dough in whichever shape you like. Place the crackers on a tray lined with baking paper. Repeat with the rest of the dough. Use a fork to poke holes into the crackers. Cook the crackers in a preheated oven at 1880C / 350F for 8-10min. We only want a light golden colour.

Whisk together the mustard, salt, pepper and lemon juice.

Add the olive oil little by little while whisking. Taste and correct the level of salt if necessary.

If the dressing splits give it a final whisk before serving.

Freeze the salmon overnight. Remove it from the freezer 20min before cutting.

Use a sharp knife to cut thin pieces of salmon and start laying them out on a plate. The fact that it's frozen helps us make thinner slices. They will unfreeze really fast once they're on the plate.

Cut the radishes and onion really thin or use a mandoline.

Sprinkle the capers on the carpaccio and lemon zest.

Add the dressing to the carpaccio and serve.