Warm smoked salmon tartare with caper vinaigrette and lamb's lettuce

Clean the shallot and cut as finely as possible.

Wash the cucumber and slicer with a peeler or cheese slicer. Clean the lemon and grate the yellow skin.

Let the capers drain, collect the moisture.

With 2 forks, pull the warm smoked salmon into pieces and mix with the shallot and lemon zest.

Put the portioning ring on the plate on which you want to serve the dish or cover the inside of a bowl with cling film.

Place 1/8 of the cucumber slices in the portioning ring or the bowl. Spoon ¼ of the salmon tartare and press evenly. Cover with 1/8 of the cucumber slices.

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 ends up on the plate and remove the bowl.

Cover the entire board with cling film. Make the other signs. Put the plates in the refrigerator until use.

Beat the capers, 2 tbsp caper liquor and the olive oil to a dressing.

Season with (freshly ground) pepper and possibly salt. Keep covered in the refrigerator until use.

Take the salmon tartare and dressing 15 minutes before serving from the refrigerator, so that the worst cold is off and the flavors come into their own.

Put some salad around the tarttails, sprinkle the tartar and beat with the dressing and sprinkle with a little (freshly ground) pepper.