6    Servings

      3 c  Torn greens (such as red

           -leaf lettuce, frisee and
           -arugula)
      1 lb Thinly sliced smoked salmon

           -(such as Irish, Scottish or
           -Norwegian)
      2 tb Drained capers

      1 sm White onion, thinly sliced

     24    Red cherry tomatoes or pear

           -tomatoes
     24    Yellow pear tomatoes or

           -cherry tomatoes
      2 tb Olive oil (preferably

           -extra-virgin)
  A plate of smoked salmon with brown soda bread is a calling card in
  Ireland. In fact, the last thing my mother gave me as I was ending my
  latest visit home was a whole smoked salmon to bring back to the
  States. The greens and olive oil give a modern spin to my version of
  this classic starter.  (Gerri Gilliland, author of article)
  Lemon wedges Unsalted butter
  Divide greens among plates. Top with salmon. Sprinkle with capers.
  Garnish with onions and tomatoes. Drizzle with oil. Serve with lemon,
  bread and
  butter.
  Bon Appetit, March 1992
  Courtesy of Shareware RECIPE CLIPPER 1.1