Smoked Salmon with Salads

Grind 200 g smoked salmon in a universal grinder, adding mayo and yogurt. Finely dice 100 g salmon and the cleaned spring onions and fold into the fish cream with the capers. Season with the juice of one lemon, salt and pepper.

For the salad dressing, finely dice shallots, stir through with salt, vinegar, mustard, pepper and olive oil, season to taste. Rinse the lettuce, spin dry and mix with the salad dressing. Using two damp teaspoons, make eight dumplings from the salmon mousse and serve with the lettuce and croutinos.

Tip: Use regular or light yogurt as needed!

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