Smoked British Columbia Salmon
- 3 oz Smoked B.C. Salmon, thinly sliced at an angle
- 2 tbsp. shredded lettuce, washed and julienned
- 3 rings of red onion, thinly sliced
- 1 tsp. Capers
- 1 piece of leaf lettuce
- 1 wedge of lemon and tomato
- 1 sprig of parsley
Place leaf lettuce on the rim of a cold plate. Place the shredded lettuce on top. Arrange the thinly sliced smoke salmon below the shredded lettuce in a fan-shaped pattern. Arrange capers and onion rings around the smoked salmon. Garnish with cherry tomato, lemon wedges and parsley. Serve immediately.
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