500g pack good quality Scottish Smoked Salmon
1 heaped tablespoon fine capers
75g kalamata olives, stoned and chopped
2 tablespoons pumpkin seeds, toasted
1 clove garlic, crushed
1 bag washed rocket
2 handfuls fresh basil
2 preserved lemons, finely chopped, discarding the flesh
extra virgin olive oil
Make the pesto by blending the preserved lemon, garlic, half the bag of rocket, the basil, pumpkin seeds, seasoning and enough olive oil to make it slack. Check the seasoning and set aside.
Lay the salmon out artfully on a serving platter. Scatter over the capers, olives, pesto and finish with the rest of the rocket and a good dusting of sumac.
Serve as a starter or light lunch with some crusty bread.