- 150g Huon Wood Roasted Salmon, broken into chunks
- 2 salted anchovies
- 1 bunch cos lettuce, cut down the middle
- 1 tbsp creme fraiche
- 1/2 garlic clove
- 2 tbsp capers
- 1 tbsp olive oil
- 1 tbsp black olive tapenade
Rub olive oil over the face of the lettuce and add to a pan over high heat.
Using a pestle and mortar, grind together the anchovies, garlic and ½ the capers. Mix in the crème fraiche.
To serve, plate lettuce and top with salmon chunks, capers, dressing and black olive tapenade.