Cut the salmon fillet into cubes and then transfer it to a bowl. Season it with extra virgin olive oil, salt and pepper. In a bowl mix the yogurt with extra virgin olive oil, salt, pepper and fresh dill. Place the salmon tartare on a plate and shape it with the help of a pastry cutter. Take the Provolone Piccante shape and cut it into several pieces. Make some flakes and set aside. Garnish the salmon tartare with yogurt, Provolone Piccante flakes, lemon zest and sorrel leaves.