Spinach is a vegetable that is tolerated by most people with a sensitive gut and it complements smoked salmon very well. The sweetened lemon cuts through the richness of the salmon.

Method (serves 2)

• Peel the skin and pith from the lemon. Slice as thinly as you dare and remove any pips.
• Place the sliced lemon, any excess juice, caster sugar, capers and olive oil in a bowl and mix well.
• Steam the spinach for 1 minute until it is just beginning to wilt. Plunge into cold water and then drain thoroughly.
• Place the spinach on the plate and top with a portion of salmon.
• Place a little sliced lemon to one side of the salmon and dress the salmon and spinach with the remaining lemon juice, capers and olive oil.