Gravad laughter (marinated salmon)

Open the packets of salmon and put them aside for a moment. Scrape the fennel with a vegetable slicer in slices as thin as possible (only on your fingers!) Or use a sharp knife, and put the fennel in a bowl of ice cold water. Add the watercress, but remove the thickest stems. Set the bowl apart.

Press 1 of the 2 lemons out over a large bowl and add 3 times as much olive oil and some pepper and salt. Mix everything with a whisk for a dressing. Cut the other lemon into parts.

Cut the bread and place it on a plate or a shelf and put some butter next to it on a plate or in a butter dish.

Divide the salmon over 4 plates and add a lemon wedge. Swing the watercress and fennel dry with a salad spinner or in a clean tea towel and scoop through the dressing in the bowl. Put a piece of lettuce on each plate and serve with the bread and butter.