Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon)

• 1/2 cup creme fraiche or sour cream
• 1 tablespoon lemon juice
• 1/4 teaspoon hot paprika
• 1 head Boston lettuce, rinsed and dried
• 4 thin slices smoked salmon, cut into wide strips

1. In small bowl, combine creme fraiche or sour cream, lemon juice and paprika.
2. Stack several lettuce leaves and, using long chef's knife, cut into fine strips, as if slicing cabbage for cole slaw.
3. Place in large salad bowl and toss with dressing.
4. Distribute lettuce among 4 salad plates and cover each with several strips of salmon.
5. Serve immediately.

creme fraiche, lemon juice, hot paprika, boston lettuce, salmon

Taken from cooking.nytimes.com/recipes/2290 (may not work)