Salmon on Hay Bed with Goat Cream Cheese on Apple Salad

Remove any bones from the salmon and rub in salt. Moisten the hay well and prepare a hay bed in an ovenproof dish. Place the salmon on the hay and sprinkle with the zest of 1-2 lemons. Close the tin well with aluminum foil and cook on the wire rack over direct heat (approx. 100 degrees) for approx. 20-30 minutes. The salmon should not be completely through, but still glassy inside.

Mix the goat cream cheese with Parmesan and freshly squeezed garlic. Season to taste with salt and pepper and let it steep a little. Core the apples and cut into wedges. Mix with lemon juice and let it steep also briefly.

In the meantime, wash the lettuce and drain well. For the dressing, mix white wine vinegar with olive oil, honey and finely chopped basil. Briefly toast the hazelnut kernels in a pan and then finely pound them in a mortar. Garnish the salad with the apples, spread the dressing on top and form dumplings with 2 tablespoons of the goat cream cheese mixture and drape on the salad. Sprinkle the freshly roasted and crushed hazelnut kernels on the cream cheese and serve with the salmon.