Chicory with salmon and mayo

Cook the egg hard in 8 minutes. Let it frighten under cold running water, peel and prick.

In the meantime, cut the underside of the chicory leaves and remove the leaves. Put 8 leaves as a boat on a large flat dish per stalk.

Remove the bell house from the apple and cut the flesh into thin strips (julienne). Spoon with the lemon juice.

Remove the leaves from the tarragon sprigs and cut finely. Mix this by the mayonnaise.

First divide the apple and salmon and then the mayonnaise and the egg over the chicory sprouts. Garnish with the rest of the tarragon.