A fancy but easy appetizer that’s quick to assemble—and also replenish, when the first round disappears. If you don’t have salmon, you can use white anchovies; they’re delicious in this recipe too.

Ingredients

• 1 (3 oz.) can Patagonia Provisions Smoked Wild Pink Salmon With Pastrami Spice
• 12 leaves Little Gem lettuce or 6 small butter lettuce leaves
• Lemon wedges
• About 1/3 cup crème fraiche or sour cream
• Pickled red onions, homemade (see below) or storebought
• Freshly ground black pepper

Pickled Red Onion

• 3 tbsp. distilled white vinegar
• 1½ tsp. each sugar and kosher salt
• ½ red onion, thinly sliced

Mix vinegar, sugar and salt with 1 cup hot water in a pint jar. Stir onions into pickling liquid. Let them sit at least 30 minutes before eating (they get tangier as they sit). Pickled onions keep, chilled, about 2 weeks in the fridge.

Putting It All Together

Break salmon into thick flakes. Nestle into lettuce leaves and squeeze on a few drops of lemon juice. Top with crème fraiche, pickled onions and a few grinds of black pepper. Fold over the lettuce leaf and munch!