Fresh Smoked Salmon with Green Sauce and Summer…

Salad vinegar: Put the ingredients in a bottle form and infuse airtight for two weeks.

Put the smoked flour in a roasting pan, place it on the hot cooking plate (highest heat), put the lid on and wait for the smoked flour to smoke slightly. Season the fish with salt and pepper, put it on a grid with feet and place this grid on the smoking flour. Cover the roaster with the lid once more and smoke the fish at the lowest temperature for 5-7 minutes (depending on the thickness of the fillets).

For the green sauce, finely chop the arugula and crush it together with the other ingredients.

For the salad dressing, mix 3 tablespoons of the vinegar with 2 tablespoons of oil, salt and pepper. Use it to marinate the cleaned colorful salad.

Serve: Place the lettuce on one side of the plate and the salmon next to it. Surround it with dabs or strips of the green sauce.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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