Olive toast with arugula and fried salmon

Ingredients for 4 servings:

• 1 white bread (white loaf)
• 2 tbsp olive paste, black
• salt and pepper
• 4 tbsp olive oil with lime
• 2 tbsp Balsamic vinegar bianco
• 200 g arugula
• ½ bunch radishes
• 40 g hazelnuts
• 1 shallot(s)
• 3 tbsp balsamic vinegar
• 4 tbsp oil (nut oil)
• 400 g salmon fillet(s) (without skin)
• 3 tbsp olive oil
• 2 sprigs of thyme
• 4 garlic cloves
• 4 tbsp butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat the oven to 200°C. Cut four slices of white bread lengthwise, approximately 20 cm long and 4 mm thick, and place them on a baking sheet lined with baking paper. Place another sheet of baking paper on top, then a second baking sheet. Bake the white bread in the oven on the middle rack for approximately 10 minutes until golden brown. Remove the slices from the baking sheet, let them cool, and then spread a thin layer of black olive paste on top. Sprinkle four plates with salt, drizzle with olive oil with lemon and balsamic bianco, and place the bread slices on top. For the salad, clean and wash the arugula and spin dry. Clean and wash the radishes and slice them. Chop the hazelnuts and roast them in a pan without fat. Peel the shallot and finely dice them. Mix the balsamic vinegar with the nut oil, salt, and pepper to make a marinade, then add the nuts and diced shallots. Wash the salmon fillet, pat dry, and cut into large pieces. Heat the olive oil with the thyme sprigs and the unpeeled, lightly crushed garlic cloves. Fry the salmon pieces for about 1 minute on each side; they should still be slightly translucent on the inside. Add the butter to the pan and heat. Season the salmon with salt and pepper and baste several times with the butter. Toss the arugula and radishes in the nut vinaigrette. Season the salad again with salt and pepper and arrange decoratively on the bread slices. Place the salmon pieces on top and drizzle with a little cooked butter.