Mooli and Smoked Salmon Gluten-Free Canapé Recipe - Great British Chefs

Ingredients

• 200g of sea lettuce, picked and washed
• 100ml of rice wine vinegar
• 100ml of water
• 100g of sugar
• 1 pinch of salt
• 1 mooli, large
• salt
• 150g of smoked salmon, trimmed and cut into small dice
• 4 sheets of nori seaweed
• 100g of crème fraîche
• caviar, to garnish
• lemon juice
• freshly ground black pepper