Name: Scrunched Smoked Salmon with Caper and Green Peppercorn Sauce
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 6 servings
Cuisine: Fish/Seafood
Ingredients: 0.00 lettuce; 0.00 salmon smoked; 0.00 capers; 0.00 lemon or lime wedges, for squeezing; 0.00 capers; 0.00 peppercorns green, tinned; 0.00 spring onions trimmed and chopped; 0.00 crème fraîche; 0.00 lemon juice freshly squeezed; 0.00 sea salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (10)

0.00	lettuce
0.00	salmon — smoked
0.00	capers
0.00	lemon — or lime wedges, for squeezing

Caper and Green Peppercorn Sauce

0.00	capers
0.00	peppercorns — green, tinned
0.00	spring onions — trimmed and chopped
0.00	crème fraîche
0.00	lemon juice — freshly squeezed
0.00	sea salt and freshly ground black pepper

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Method:

Caper and Green Peppercorn Sauce

Using a mortar and pestle, pound together the capers, green peppercorns and spring onions. (This may also be done in a food processor, but it?s much more fun to get up close and personal with the ingredients.) Mix in the crème fraîche, and season with a generous squeeze of lemon juice and a little salt and pepper. Transfer the sauce to a bowl, cover and chill in the fridge for an hour or two to thicken.
To Serve

Arrange the salad leaves on plates, and scrunch the smoked salmon artfully alongside or on top. A couple of whole capers and milled pepper over everything ? lettuce, salmon, plate, the works ? helps the appearance as well as the taste. Garnish with lemon or lime wedges for squeezing, and a little of the caper and green peppercorn sauce. Serve the rest separately in case someone wants some more.