Chop smoked salmon, mix with crème fraîche, juice of one lemon, salt, dill and pepper, refine with cognac, cool in the refrigerator. Form dumplings and arrange them next to the marinated lettuce hearts. Cut off the tails of the crayfish poached in salted caraway water (6 min), remove the body from the shell, remove the intestines, lightly marinate the crayfish. Garnish with cherry tomatoes, lemon and herbs.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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