Chop the salmon fillet medium coarsely with a knife. Season with lemon juice, salt and pepper.
Place the cut smoked salmon slices on a sheet of lightly oiled parchment paper. Put the salmon tartare on top and roll it up. Chill in the refrigerator.
Preparation of the cress mustard sauce:
Wash cress and chop finely.
Mix the mayonnaise, mustard and cream until smooth, add the chopped cress and stir in.
Season to taste with a little sugar, salt and pepper.
Preparation of salads:
Clean and wash the leaves of the various salads and marinate with vinegar, oil, salt and pepper.
Serving:
Arrange the lettuce on plates.
Cut the salmon roll into 16 diagonally cut slices (slices) and serve 2 on each plate. Pour in a spoonful of sauce and garnish with watercress.