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 smoked 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.