1packet(100gr) salmon fillet (if you can find smoked much better),
100gr baby arugula
1tablespoonfresh lemon juice
4tablespoonsextra-virgin olive oil,
Coarse sea salt and freshly ground black pepper
8lemon wedges
Divide
slices evenly among salad plates, arranging flat so they don't overlap.
Cover salmon with plastic wrap. Working with one plate at a time, use
the flat bottom of a metal 1-cup measuring cup to press down on plastic
until salmon spreads out and covers the entire surface of the plate;
repeat with remaining plates. Stack plates and chill until cold.
Place arugula in a large bowl;
drizzle with lemon juice and 3 Tbsp. oil and toss to coat. Season to
taste with salt and pepper. Remove plastic wrap from salmon. Drizzle
salmon with remaining 1 Tbsp. oil and season with salt and pepper.
Scatter arugula over and serve with lemon wedges alongside for squeezing
over.
