(recipe for 4 persons)
70ml dry whitewine
2 kinds of salad (as you like: lettuce, iceberg lettuce, Lollo Rosso, Lollo Bianco, ...)
1 bunch of rocket salad
1 yellow pepper
1 bunch of chives
2 bunch of dill
1 tbs Wernet blossom honey
0,5 tbsp mustard
500g fresh salmon
juice of a half lemon
Wash salads and cut the leaves. Wash vegetables, too and dice.
Finely chop a bunch of dill, cut chives into thin rolls and stir to a dressing with yoghurt, flower honey and mustard, season to taste with salt and pepper.
Cut the salmon into even stripes, marinate with the remaining dill and the juice of half a lemon, turn lightly into flour and sauté in hot oil. Make sure, however, that the core of the salmon is still slightly glassy - then it tastes best!
Season with pepper and salt shortly before serving.