4 oz (120 g) sliced cold-smoked salmon

1/2 lemon, grated zest

1 tsp (5 ml) chopped fresh tarragon

1 tbsp (15 ml) olive oil

2 tsp (10 ml) lemon juice

Pepper

On a large serving platter, arrange the smoked salmon. Sprinkle with the lemon zest and tarragon. Drizzle with the oil and lemon juice. Season with pepper.

To serve, place a piece of salmon on a cracker, a slice of cucumber or on toasted bread. To taste, garnish with Peperonata (see recipe below) Pomegranate, Pistachio and Chive Gremolata (see recipe below) or simply sour cream or fresh herbs.

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