Ingredients

• 1 Cos or Romaine lettuce
• 1 spring onion
• 160g John Ross Jr Smoked Salmon
• ½ an avocado
• 2 tbsp. cream cheese
• 1 tbsp. chopped dill
• 1 tbsp. lemon juice
• Olive oil
• Lemon zest for garnish

Preparation method

1. Pull off the lettuce leaves, wash and leave to dry.
2. Slice up the spring onion and the avocado into small bite sized pieces and put to one side. 
3. Lay out the lettuce leaves so they form cup or boat like shapes on your chopping board.
4. Place a small amount of oil in a frying pan, and on a medium heat cook the capers for about a minute until crisp and golden.
5. In a separate bowl mix the smoked salmon, cream cheese, spring onion, lemon juice and dill. 
6. Divide this mixture among the lettuce leaves, sprinkle with capers and top with the lemon zest for decoration. 
7. Season to taste with salt and pepper.