- 0.5 head of oak leaf lettuce
- 1 bunch of dill
- 200 g double cream cheese
- 3 tbsp milk
- 1 tsp grated organic lemon peel
- 1 tbsp lemon juice
- 1 tbsp honey
- 5 tablespoons of olive oil
- 300 g smoked salmon, in slices
Clean, wash and spin dry oak leaf lettuce. Roughly pluck the leaves.
Pluck the dill tips from the stems. Finely chop 2/3 of it. Mix the cream cheese with milk until smooth. Add the chopped dill, the lemon zest and some pepper and stir in.
Mix the lemon juice, honey, 3 tablespoons of water, a little salt and pepper vigorously. Stir in the olive oil.
Arrange salmon on 2 plates. Cut the cream cheese into small balls using 2 teaspoons and spread over the salmon. Mix the lettuce leaves with the vinaigrette and serve on the salmon. Serve sprinkled with the remaining dill tips.