Griddled smoked salmon
Fold the slices of smoked salmon, making two folds, accordion-style, so that they form little parcels.
To make the vinaigrette, whisk the mustard, garlic, dill, vinegar and oil together in a small bowl. Season with salt and pepper.
Heat a ridged grill pan over a medium heat until smoking. Add the salmon parcels, and cook on one side only for 2–3 minutes until heated through.
Meanwhile, dress the salad leaves with some of the vinaigrette, and divide between four serving plates.
Top the salad with the smoked salmon, cooked side up. Drizzle with the remaining vinaigrette, and serve immediately.