Broccoli stall with smoked salmon

Put the potatoes in a large pan of water with salt, bring to the boil and cook for 20 minutes until done.

Meanwhile, divide the broccoli into florets, peel the stalk with a peeler and cut into slices. Add the broccoli to the potatoes for the last 4 minutes.

In the meantime, heat a skillet without oil or butter and toast the almonds on medium heat for 2 minutes. Scoop out of the pan on a plate and allow to cool.

Drain the potatoes and broccoli. Add the butter, mustard and milk and stamp with the puree pestle into a coarse puree. Season with pepper and salt.

Gently mix in the lamb's lettuce. Crumble the feta and spread with the smoked salmon and the almond shavings over the stew.