Salmon tartar with Rucola Oil

Put the arugula and oil in a tall cup and puree with the hand blender.

Cut the salmon fillet and the smoked salmon into cubes. Halve the lemon and squeeze out half. Cut the rest into segments.

Slice the chives. Mix the salmon with ½ tbsp lemon juice (per 4 people), the crème fraîche and ¾ of the chives.

Put the portioning ring on a plate or cover the inside of a bowl with cling film.

Put in ¼ of the salmon tartare and press evenly.

Remove the ring or place a plate on which you want to serve the dish upside down on the bowl.

Turn the whole thing over so that the salmon tartar lands on the plate and remove the bowl.

Sprinkle with rocket oil, place a lemon wedge and sprinkle with the rest of the chives. Make the rest of the plates as well.