Lukewarm salmon carpaccio

Ingredients for 4 servings:

• 500 g salmon fillet(s)
• 1 large potato(s)
• 2 bulb(s), solid
• 1 lemon(s), the juice
• 2 tbsp honey
• 1 tbsp coarse-grained mustard
• 1 cup whipped cream
• 1 bunch of chives
• e.g. lamb’s lettuce
• Salt and pepper, from the mill
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the potatoes, and cut into fine cubes (about 0.5 cm). Peel, quarter, core, and 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. Cut the salmon into thin slices and arrange on four plates. Make a marinade from lemon juice, honey, coarse mustard, salt, and pepper and pour it over the 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. Bring the cream to a boil, season with salt and pepper, let it cool slightly, and add the very finely chopped chives. Trim and wash the lamb’s lettuce. Remove the plates from the oven and let it cool slightly, garnish with some lamb’s lettuce, and drizzle with the chive cream.