Mediterranean smoked salmon salad

Cut a few slices of lemon for the plate, three per plate.

Put six to seven tablespoons of extra virgin olive oil in a glass, squeeze in the lemon and mix with a teaspoon.

Chop half the olives very small for the top; cut the rest in half for the salad.

Dress the baby spinach and rocket generously with olive oil; add the halved olives, capers, cucumber, a little dill, salt and pepper, and mix by hand. Vinegar is optional and not recommended.

Press the salad into a mound on the plate, making sure capers and olives are in it.

Lay the smoked salmon over the mound, covering it completely and hiding the grain.

Spoon over the lemon oil, squeeze lemon over the salmon, top with the chopped olives and a little dill, and spoon more lemon oil over; set lemon slices on the side.