Summary

Ingredients

• 1 white bread, (box white bread)
• 2 tablespoon olive paste, black
• salt and pepper
• 4 tablespoon olive oil with lime
• 2 tablespoon balsamic vinegar
• 200 g rocket
• 0.5 ½ bunch radishes
• 40 g hazelnuts
• 1 shallot (s)
• 3 tablespoon balsamic vinegar
• 4 tablespoon oil, (nut oil)
• 400 g salmon fillet (s) (skinless)
• 3 tablespoon olive oil
• 2 sprigs thyme
• 4 clove (s) garlic
• 4 tablespoon butter

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Instructions

1. Preheat the oven to 200 ° C.
2. Cut the length of 4 mm long and 4 mm thick slices of the white bread and place on a baking sheet lined with baking paper. Place another baking paper on top, then a second baking sheet. Bake the white bread in the oven on the middle rack for about 10 minutes until golden brown.
3. Remove the slices from the baking sheet, let them cool and then spread a thin layer of black olive paste. Sprinkle four plates with salt, drizzle with olive oil with lime and balsamic vinegar and place the bread slices on top.
4. For the salad, clean, wash and spin dry the rocket. Clean, wash and slice the radishes. Chop the hazelnuts and toast them in a pan without fat. Peel the shallot and cut it into fine cubes.
5. Mix balsamic vinegar with nut oil, salt and pepper to a marinade, add the nuts and the shallot cubes.
6. Wash the salmon fillet, pat dry and cut into large pieces. Heat the olive oil with the thyme sprigs and the unpeeled, lightly pressed cloves of garlic. Fry the salmon pieces in it on each side for about 1 minute, they should still be slightly glassy on the inside.
7. Add the butter to the pan and heat it up. Season the salmon with salt and pepper and pour the butter over it several times.
8. Turn the rocket and radishes in the nut vinaigrette. Season the salad again with salt and pepper and decorate the bread slices. Place the salmon pieces on top and drizzle with a little clarified butter.