Raw Salmon with Vegetables and Truffle Butter
Remove outer leaves from the cabbage generously and only use heart leaves. Rinse and spin dry heart leaves, tear into smaller pieces.
Whisk vinegar with oil and season with salt and pepper.
Cut salmon fillets lengthwise and remove gray layer of fat on the top. Remove bones with tweezers. Place salmon on a board and freeze for 25 minutes.
Peel carrots and celery, rinse and dice finely. Clean truffles and chop very finely. Cut salmon crosswise into thin slices. Drizzle salmon with 2 tablespoons of lemon juice and season with a little salt. Arrange salmon slices on plates. Melt butter in a nonstick pan and saute carrots and celery for 5 minutes. Toss lettuce with the vinaigrette and arrange on plates. Add truffles to vegetable pan and saute for 1 minute. Season with the rest of lemon juice, sugar and add 4 tablespoons of water. Spread vegetables and truffle butter over salad and salmon and serve.