Place the slices of Smoked Wild Alaska Red Salmon between two sheets of plastic wrap and gently flatten them into a circle.

Remove the top layer of plastic wrap, place the burrata in the center, and use the plastic wrap to fold the salmon around it, forming a bonbon.

Combine the lamb's lettuce, mixed nuts, and crispy onion. Dress with extra virgin olive oil, Sherry vinegar, salt, and black pepper.

Arrange the salad on the plate and place the salmon bonbon on top.

Finish with a drizzle of extra virgin olive oil, a teaspoon of dill oil, a drizzle of orange blossom honey, freshly ground black pepper, and red cabbage sprouts.