- For the salmon
- 125 milliliters white wine
- 200 grams fresh Salmon
- 200 grams Smoked salmon
- 1 Tbsp olive oil
- 2 Tbsps Cognac
- freshly ground pepper
- 150 grams Crème fraiche
For the salmon, boil the white wine in a small pan. Poach the salmon fillet on both sides for 3-4 minutes and then allow to cool in the wine.
Cut the smoked salmon into strips. Heat some oil in a pan and fry the fish briefly until it becomes light.
Lay both salmon varieties (with the liquid) in a shallow dish, drizzle with cognac and season with salt and pepper. Break apart coarsely with a fork, cover and leave to marinate for 3.5 hours in the refrigerator.
For the salad, rinse the watercress and remove the stems. Peel the cucumber and cut into slices. Brush and rinse the fennel and cut lengthwise into thin slices. Chop the fennel leaves finely. Rinse the lime, grate the zest and squeeze out the juice.
Season the lime juice with salt and pepper and mix with the oil. Stir in the fennel, watercress and cucumber and leave to marinate.
Mix the crème fraîche into the salmon and arrange on plates along with the salad.
Serve garnished with lime zest.