The simpler your food, the more important it is to ensure you use the best-quality ingredients.

Serves 6

6 chicory, trimmed
1 small red onion, finely sliced
2 heaped tbsp capers
200ml crème fraîche
2 tsp lemon juice
2 tbsp extra-virgin olive oil
400g (12 slices) finely sliced smoked salmon
1½ lemons, cut into 12 wedges

Separate the chicory leaves. Put in a large bowl with the red onion. Rinse the capers and pat them dry on kitchen paper. Whisk the crème fraîche in a small bowl with 2 tbsp cold water.

Just before serving, drizzle the chicory with the lemon juice and oil. Toss well, then lightly season. Divide between 6 plates, then weave in the smoked-salmon slices. Scatter with capers, then lightly drizzle with crème fraîche. Arrange 2 lemon wedges on each plate and serve immediately.

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