Salmon rillettes on lamb's lettuce

Ingredients for 4 servings:

• 200 g salmon fillet(s) with skin
• 2 cloves garlic
• 1 handful of thyme, fresh
• 1 lemon(s), untreated, peel and juice
• 200 g smoked salmon
• 1 spring onion(s) or some leek
• 1 tbsp dill, fresh and chopped
• 2 tbsp butter, soft
• 50 g crème fraîche
• 50 g lamb’s lettuce
• 1 tbsp vinegar
• 1 tbsp oil
• 1 tbsp brown mustard
• e.g. salt and pepper
• e.g. chili powder
• n. B. sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Pat the salmon fillet dry. Peel and press the garlic. Wash and spin dry the thyme. Wash and zest the lemon. Season the salmon fillet with salt, pepper, and chili, and sprinkle with the lemon zest and garlic. Now place everything in the steamer basket. First, place half of the thyme, then the salmon fillet, and then the rest of the thyme on top. Cooking time in the steamer: 8-10 minutes. Finely dice the smoked salmon. Wash and finely dice or chop the spring onions or leeks. Drizzle the smoked salmon with some of the fresh lemon juice and toss with the dill and spring onions or leeks. Let the salmon fillet cool, remove the skin, and shred the fish. Toss the whole fish with the softened butter and crème fraîche. Season to taste with salt, pepper, lemon juice, and chili. Trim and wash the lamb’s lettuce. Drain thoroughly or spin dry. Combine the vinegar, lemon juice, mustard, and oil and season with sugar, salt, and pepper. Serve the lamb’s lettuce on plates first, then the dressing. Use a dessert ring to shape the rillettes onto the lettuce.