1mediumcucumberpeeled and deseeded, chopped into small dice
⅓cupmayonnaise
1tablespoonlemon pepper dillsprinkle on raw salmon
1teaspoonsea saltorganic
2tablespoonssalad topper
1headnapa cabbage
1mediumtomatoRoma
1headendive
2tablespoonssesame seedsbake to a dark brown colour or until you see oil from the seed come out
1sprigfresh dill
Instructions
Sprinkle lemon pepper dill on salmon filet, cook to a med temp, and then let cool.
Take your smoked salmon and place it in a bowl, with the chopped cucumbers, sea salt and some fresh chopped dill and mayo. Then mix lightly, take chilled salmon, chop it to medium in size, and add to the other mix.
Take your Napa cabbage and remove four leaves, cut them to the size of your dish, then trim the top of just by about ½ in so it is a straight cut. Cut up some extra cabbage and place the leaves in your dish and the finely chopped cabbage in the centre. Then form your salad and put it on the cabbage; take your salad topper and sprinkle it on the cabbage leaf. Sprinkle sesame seeds on top of the salad.