Lukewarm salmon – carpaccio.

Preparation

1. Peel the potato, wash and cut into fine cubes (about 0.5 cm). Peel, quarter, core and also finely dice the pears. First fry the potato cubes in a hot pan with plenty of olive oil until golden brown on all sides, season with a little salt and pepper. Add the pear cubes for about two minutes and toss several times.
2. Cut the salmon into thin slices and arrange on 4 plates. Make a marinade of lemon juice, honey, coarse mustard, salt and pepper and pour over salmon slices. Spread the potato and pear mixture over the salmon and place the plates in the oven at 150°C for about five minutes.
3. Bring the cream to the boil, season with salt and pepper, allow to cool slightly and add the very finely chopped chives. Clean and wash the lamb’s lettuce. Remove the plates from the oven and let cool slightly, garnish with some lamb’s lettuce and drizzle with the chive cream.