1. take salmon out of the refrigerator at least 1/2 hour before eating. Because at room temperature, its flavor can develop best.
For the sauce, peel and finely dice the onions. Saute onions and mustard seeds in hot oil for 3-5 minutes, stirring until soft. Add sugar and vinegar, sauté another 2 min. until soft. Add orange juice and capers Season sauce and keep warm. Rinse dill, dry. Pluck off dill sprigs and chop finely.
For the leaf salad, stir together orange juice, spices and oil, season to taste. Clean and rinse leaf lettuce, shred a small bit. Pour dressing over, mix gently.
4. lightly toast slices of toast. Divide salmon into four portions, removing skin. Fold chopped dill into dressing. Evenly divide each lettuce, salmon and a tiny bit of warm onion sauce on toast.
This speciality is made according to a traditional recipe of East Prussian fishermen. For this, Qür strips (stremel) of the salmon are mildly salted and – in contrast to conventional smoked salmon – smoked warm.
Tip: Stock up on high-quality spices – it pays off!