Salmon millefeuille with acacia honey

Arrange a thin layer of smoked salmon on a plate or in a casserole dish. Next, add the goat cheese cut into rounds, honey, pine nuts, and chives.
Repeat the same process for two or three layers, creating several single portions of mille-feuille by layering the salmon, cheese, honey, pine nuts, and chives in that order.
Add a few drops of lemon juice, a little pepper, and finally the olive oil.
Refrigerate until a few minutes before serving.