Cut the smoked salmon into strips. Cook the potatoes with the skin in salted water with caraway seeds, peel and cut into slices when cool. Cook sugar snap peas in salted water until crisp (approx. 3 min). Clean and rinse arugula.
Arrange arugula, sugar snap peas and potato slices on plates, add salmon and drizzle oil mixed with chopped chives.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.
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