• Place 4 first course plates in the refrigerator.
• Pick the woody bits off the watercress and ensure you have 16 nice sprigs of water cress.
• Remove any brown blood lines off the slices of salmon.
• Place the mascarpone into a mixing bowl and zest 1 lime into it.
• Chop the capers and add to the mascarpone.
• Finely chop the onion and add about 1-2 tbsp to the mascarpone.
• Juice half of one of the limes into the mascarpone and the other half into another small mixing bowl.
• Whisk the mascarpone, add a couple tablespoons of olive oil and continue to mix until fully incorporated, season to taste with salt and pepper.
• Lightly brush either side of 15 pappadums with olive oil and laying one layer on a dinner plate microwave on high for approx 30-50 seconds (until crispy) turning once during cooking.
• Remove them from the microwave and allow to cool, continue process until all 15 are done.
• Add a touch of olive oil to the lime juice you set aside and whisk together, and toss the watercress through it (the watercress should not be dripping with the dressing, just a shadow of flavour).
• Squeeze the other lime into another bowl and again whisk in some olive oil, salt and pepper.

Assembly:

• Arrange the 4 chilled plates and dollop approx 1 tsp of the mascarpone mix in the centre, and gently push one pappadum into it.
• Scrunching the edges of one slice of salmon into the centre, place it on the pappadum, (remember weíre making a stack and want some height, not a flat sandwich).
• Place a couple of sprigs of the watercress on the salmon
• Dollop another tsp of mascarpone on that.
• Gently press another pappadum onto that.
• Another slice of salmon.
• 1 sprig of watercress on that.
• Another touch of mascarpone.
• Another pappadum.
• Another slice of salmon.
• A small amount of mascarpone.
• A final piece of watercress garnish on that.
• Garnish around the stack with a bit of the remaining lime and oil dressing and a quick round with the pepper mill.
• If you have a few pappadums left, well done, they are very fragile and that is why I had you prepare a few extra.