Saumon fume d’decosse smoked salmon, mixed green leave lettuce and walnut apricot bread

120gm Smoked salmon slice
5-6pcs Capers
1 tbsp Chop shallot
1 tbsp Lemon olive oil
¼ tsp Fresh grain pepper
¼ tsp Sea rock salt
2 sliced apricot bread

Mixed green lettuce
20gm Loloroso
20gm Lolorosa
20gm Arugula
20gm Romaine lettuce
2 tbsp Shallot vinaigrette

Procedure smoked salmon
Layered the smoked salmon into 10″ plate then sprinkled with chop shallot, capers, pepper grain, lemon olive oil, sea rock salt and sliced of apricot bread then center the mixed leaves and lemon wedges.

Procedure of mixed green leaves
Wash & clean the assorted lettuce set a side. In an ice water box soak the assorted lettuce for crispiness, then hand pick the assorted lettuce and mix all together seasoned with salt and pepper then glazed the blue berry vinaigrette.