Place the chopped prawns in a mixing bowl and season with salt and pepper. Mix in the orange zest and juice, chopped parsley and capers. Bind together with a few drops of extra virgin olive oil and allow to chill before serving. Meanwhile, mix together the yogurt, cream and lemon zest in a separate bowl. Use half of the yogurt mixture between the smoked salmon slices and roll up into cigar shapes, rest standing up and top up with a teaspoon full of caviar each.  Serve 2 spoonfuls of carpaccio per serving together with the smoked salmon cornetti. Garnish neatly with salad leaves, cherry tomatoes, toast, lemon segments and a good drizzle of extra virgin olive oil.