Squeeze the garlic with a garlic press and put it in a small bowl. Add the filtered lemon juice and mustard. Combine the Greek yogurt, season with a drizzle of extra virgin olive oil and mix well with a whisk, until the sauce is homogeneous. Season with salt and pepper. Compose the serving dish with the swordfish carpaccio, covered with thin slices of apple, a few leaves of washed and dried rocket and drops of yogurt sauce. Complete with a drizzle of oil, the chopped chives, and a pinch of black pepper.