Salmon Gnocchi with Salad

Soak gelatin in cold water as described.

Roughly cut salmon into pieces. Bring the stock to the boil in a saucepan and steam the salmon pieces in it for just under 5 minutes at a low temperature with the lid closed. Mash salmon in stock. Grate lemon peel and squeeze out juice. Add to salmon puree form, season with salt and pepper. Put gelatin dripping wet into a small saucepan, let it melt at low temperature and stir into salmon mixture. Cool. Whip whipped cream until stiff and fold in. Season to taste, transfer to a large enough bowl and set aside to cool with the lid closed.

Use two spoons to make dumplings of the salmon mousse and arrange them on or next to a bed of lettuce.

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