Salmon Salad

Sprinkle the raw salmon with coarse salt and sugar, weigh it down slightly, cover it with cling film, marinate it in the icebox for 24 hours. Afterwards, wipe off the liquid, dry the salmon with a dishcloth.

Pluck the kitchen herbs from the stalks, rinse the lettuce leaves, spin dry properly. Mix the oils, vinegar, mustard, beef broth, pepper and salt to make a salad dressing and dress the lettuce and herbs in it. Serve on plates.

Brown the salmon quickly on both sides in hot oil, then cut into fine slices. Drizzle with a little salad dressing.

Recipes from the restaurant :

Our tip: It is best to use fresh herbs for a particularly good flavor!

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