31.   Place salmon in center of the platter and surround with lemon wedges and fresh dill sprigs.

32.   Pour remaining oil mixture over salad and serve immediately, garnished with lemon wedges.

33.   Prepare the remaining briks, fry them and serve while still hot, with lemon wedges.

34.   Remove spit, and serve with lemon wedges.

35.   Remove to plates and serve with lemon wedges.

36.   Rest a piece of salmon on top of each and squeeze with more lemon juice, then garnish with lemon wedges.

37.   Run lemon wedge around edge of a large martini glass.

38.   Serve at once with the lemon wedges.

39.   Serve boureks alongside soup or as an appetizer with lemon wedges.

40.   Serve hot or at room temperature, with lemon wedges.