Smoked salmon fillets, mixed lettuce, black water olive, capers, toasted bread, horseradish, lemon juice, vinaigrette

Preparation

(1)Fold the salmon fillets in half and then roll them together to form a flower, place them in a bowl, squeeze the lemon juice over them, and put mixed lettuce on the side.

(2) Slice the blackwater olive crosswise and place in the bowl with the capers.

(3) Slice the toast bread thinly, cut off the crusts on all four sides, reshape into triangles, place in the oven, dry and place vertically on top of the salmon.

(4) Use a small teaspoon to scoop a little horseradish onto the salmon and drizzle a little vinaigrette over the outside of the bowl to serve.

Special care

a. Black water olive (RIPE PITTED OLIVE) and caper willow (CAPER) are usually available in large domestic supermarkets.

b. Horseradish (HoRSE-RADISH), often as a point of beef meat cream food seasoning.

c. Vinaigrette can be made according to preference with olive oil, vinegar and so on.

c.