Remove the skin from the salsify under running water. Cut in half lengthwise and cut into 3 cm long pieces. Put a few drops of juice of one lemon in a sufficiently large bowl of cold water and pour in the salsifies so that they do not turn brown.
Boil salted water with the remaining juice of one lemon and the butter. Meanwhile, soften the salsify in it for 25 to half an hour.
At the same time, rinse the broccoli in cold water and divide into small florets and roses. Meanwhile, soften in a small amount of salted water with the lid closed for 12 to 15 minutes. Drain and rinse when cool. Drain well.
Remove the peel from the shallot and chop finely. Chop the chives. Stir mustard, vinegar, oil, salt and pepper to a sauce. Add shallot and chives.
Add the vegetables to the sauce while it is still warm.
Cut the salmon into cubes of about 1 cm and season with salt and pepper. Just before serving, heat the clarified butter in a non-stick frying pan. Roast the salmon for about two minutes.
Arrange the salsify-broccoli leaf salad on plates and evenly distribute the warm salmon cubes on top. Sprinkle the sprouts over the leaf salad as a garnish.
Our tip: Fresh chives are much more aromatic than dried ones!