Slice the head of lettuce into 4 pieces, and place each bunch on a large serving plate in a cross shape, without overlapping.
Place all of the chopped olives in a small bowl, and then add the olive oil, vinegar, and salt, to taste. Stir to combine, and then spread generously over the lettuce.
Place the fillets of smoked salmon and cod over each of the lettuce pieces.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Chef Mari Ruiz, Hotel Palacio Marques de la Gemera, Osuna, Spain