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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