On a large serving platter, arrange the smoked salmon. Sprinkle with the lemon zest and tarragon. Drizzle with the oil and lemon juice. Season with pepper.
To serve, place a piece of salmon on a cracker, a slice of cucumber or on toasted bread. To taste, garnish with Peperonata (see recipe below) Pomegranate, Pistachio and Chive Gremolata (see recipe below) or simply sour cream or fresh herbs.
This dish can be prepared several hours in advance and refrigerated until ready to serve