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Smoked salmon salad with tomato, artichokes, corn, sheep cheese and black olives

Portions for 1 serving:

1 slice of smoked salmon

1 tomato

1/2 small can of corn kernels

A few leaves of iceberg lettuce

A few pieces of oil-preserved artichokes

8 cubes of oil-preserved sheep cheese

8 black olives

Olive oil

Balsamic vinegar

Wine vinegar

2 tsp of smoked fish eggs

Salt

Cut all ingredients in small pieces in a salad bowl. Prepare the fish egg vinaigrette and pour over the salad.