Appetizer of smoked fish with saffron sauce

100 gr. smoked salmon slices
100 gr. smoked tuna slices
100 gr. smoked swordfish slices
1 Radicchio
Extra-virgin olive oil and salt (as needed)
1 bag of saffron
Lemon Juice

Spread the smoked fish slices on a serving dish alternating the different colors. Finely cut the radicchio and spread over the slices. Emulsify the olive oil with the lemon juice, saffron and salt and pour sauce over the fish and radicchio. Serve with pane carasau or toast.