Toast with smoked salmon and colorful lamb's lettuce tower

Ingredients for 4 servings:

• 8 slices of toast, preferably wholemeal
• 200 g smoked salmon
• 12 cherry tomatoes
• 12 walnuts
• 8 tomatoes, dried in oil
• 1 m.-large onion(s), red
• 1 tsp honey
• 1 tsp mustard, medium hot
• 1 tbsp Miracle Whip
• 2 tbsp cream
• 80 g lamb’s lettuce
• e.g. balsamic vinegar
• e.g. olive oil
• Sea salt
• Pepper, black from the mill
• lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Toast the slices of bread and cut them in half diagonally. Mix the honey, mustard, Miracle Whip, cream, and olive oil into a paste and season with salt, pepper, and lemon juice. Trim and wash the lamb’s lettuce, cut the tomatoes into eighths, drain the dried tomatoes, and dice them. Slice the onion into thin rings and briefly toast the walnuts (it tastes good with other nuts, too!) in a non-stick pan without fat. Spread the cream on the slices of bread. It shouldn’t be too runny, so it doesn’t immediately soak the bread, so add a little more Miracle Whip if necessary. Briefly fry the smoked salmon in olive oil, place it on the spreadable slices of bread, and loosely pile the lamb’s lettuce on top. Distribute the tomatoes (fresh and dried) and the onion rings on top, season with salt and pepper, and drizzle with olive oil and balsamic vinegar (alternatively, a vinegar/oil spray is ideal), then scatter the walnuts over the top.