Salmon

Make gravadlax by covering the salmon with equal parts salt and sugar, pepper and dill. Leave to chill for approx. 4 hours, rinse lightly and pat dry.

Wash and dry the salad leaves, and cut the vegetables and salmon into small pieces.

Gently mix everything together with a little dressing, salt and pepper.

Spoon the mixture into the lettuce leaves, top with a little extra dressing, coriander and flowers.

Serve immediately and eat as wraps.