Cut the cucumber into very thin slices.
Spread cucumber slices around the edges of four small muffin tins like a fan and generously cover the bottom with the Raecher salmon. Dice the leftover salmon and cucumber and mix with cream cheese, grated horseradish and a tiny bit of juice from one lemon. Fill the molds with the cream cheese mixture and chill thoroughly in the refrigerator for two to three hours.
For the marinade, mix honey, balsamic vinegar, salt, raisins and pepper and add the walnut oil.
Turn out the salmon stoops, secure each with a blanched chive ribbon and divide evenly among four plates.
Fry the walnuts in rapeseed oil, add the lettuce, fry very briefly and then spread evenly around the tartlets. Marinate everything with the marinade and quickly bring to the table.
Tip: If you like, you can garnish the tartlets with small cream cheese rosettes or dill after turning them out, so everything becomes more festive together.
Our tip: Fresh chives are much more aromatic than dried!