Marinated Salmon on Lamb’s Lettuce, Postelein and Rocket with Seared Cherry Tomatoes

For the potato bread, puree the boiled potatoes. Mix the flour and dry yeast together and then add to the potatoes with the water and olive oil. Knead well with a hand mixer and dough hook and then let rise for about an hour.

Then knead the dough again well by hand and then spread it out on a baking sheet. Use the handle of a knife or something similar to make small holes over the entire surface. Brush with plenty of olive oil and cover with a little coarse salt. Then bake in the preheated oven at 200 degrees for 10 minutes and then at 175 degrees for 15 more minutes.

The pickled salmon is prepared two days in advance. Mix the salt, sugar and dill together and place one of the two pieces of salmon on the meat side. The second piece also comes with the meat side on the stain, so that the skin is on the outside on both sides. The package is now placed in a freezer bag (even better in two) and allowed to rest in the refrigerator for 48 hours. Before the salmon is served, remove the stain with a kitchen towel, cut the salmon into fine slices and remove them from the skin.

For the salad, wash the vegetables well, clean the lamb's lettuce. The types of lettuce are mixed together, the cherry tomatoes seared in olive oil with pepper and added to the salad. Keep about 1/4 of the tomatoes, these will later be distributed individually on the plates.

For the dressing, mix all the ingredients together and pour half of them over the mixed salad.

Now distribute the salad mixture on the plates and arrange nicely with the remaining tomatoes, salmon and the remaining dressing. Serve with the potato bread cut into narrow strips.