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.
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