Vogerlsalat with Smoked Salmon

Have fun preparing this mushroom dish!

1. trim the root ends of the lamb’s lettuce so that the plant is still held together. Only very large-leaf Vogerlsalat is dissolved apart.

2. mix well the prepared mushrooms with shallots and half of the salmon strips.

Stir the juice of one lemon with salt, pepper and sugar in a small baking bowl until the salt is dissolved.

4. whisk mustard at the beginning, then gradually stir oil with the juice of one lemon to make a smooth sauce.

Pour the sauce over the lettuce and mix it well with the dressing. Place the remaining salmon strips on top as a garnish.

Drink: beer or white wine from Baden

Tip: Instead of smoked salmon you can use smoked sturgeon, instead of Vogerlsalat you can use other lettuce.

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