Lay the smoked salmon out on a large serving plate. Place the watercress and salad cress in a bowl with your thinly sliced clementines.
Season the salad with salt and pepper, and then dress the salad with the juice of the two remaining clementines and the same amount of extra virgin olive oil. Toss the salad and pile on top of the plated smoked salmon. Serve with the lemon wedges and a chilled glass of Uitsig’s 2012 MCC Blanc de Blanc Brut.