For the smoked eel fillet on a bed of lettuce, wash the arugula and lamb’s lettuce and spin dry. Peel and finely dice the shallot. Cut the beet and the apple into small sticks.
Mix beet, apple and shallot and sprinkle with lemon juice, mix well again. Leave to infuse briefly and in the meantime prepare the vinaigrette.
Mix olive oil, Dijon mustard and wine vinegar together and season with salt and pepper. Arrange the arugula and rowan lettuce on plates. Spread the beet mixture on the arugula and Vogerlsalat.
Portion the smoked eel fillet and arrange decoratively on the plates. Drizzle the salad with the vinaigrette and garnish with chopped walnuts. Serve the smoked eel fillet on a bed of lettuce.