1 head of curly-leafed lettuce
Juice of one lemon
1 teaspoon of mustard
1 teaspoon of vinegar
1 teaspoon of dill
200g smoked salmon
100cc olive oil
250cc vegetable oil
400g fresh salmon
Salt and pepper
Cook fresh salmon in 100 cc of olive oil, lemon juice and Dill.
Make mayonnaise by beating 200cc of vegetable oil, egg, vinegar and salt with hand mixer. Add mustard afterwards.
Crumble cooked salmon and mix with mayonnaise. Add layer of mixture onto slices of smoked salmon and roll. Garnish with lettuce.
Salt and Pepper
Remove skin from salmon fillet and marinade in olive oil, soy sauce and Dill for two hours. Once marinated, sear salmon in a frying pan and finish cooking the salmon in the oven.
Make the sauce by adding sherry vinegar, a few drops of lemon juice, salt and pepper, chopped Dill, and cream. While whisking, slowly add olive oil to the cream mixture.
Place a layer of the cream sauce on a plate and add the salmon on top. Garnish with a sprig of fresh Dill.