This delicious snack can be eaten anywhere and anytime: as a starter, in buffets, or as a complement to the barbecue. Should you wish to choose something different from smoked wild salmon: this dish also combines very well with smoked eel or smoked duck.
Melt a knob of butter in a pan. Finely cut up the shallot and sauté in butter for a short moment. Do not allow the shallot to turn brown. Cut the lettuces in halves and add to the shallots. Immediately add the chicken stock. Add a little lemon juice, pepper and salt to the salad.
Allow to simmer for 2 minutes, turning the lettuces over once. Cut the lettuces in halves one again and arrange the quarters on a dish. Season with pepper and salt to taste and grate a little lemon zest over the salad. Cut up the wild salmon into strips and dress the salad with these. Garnish with a little basil and thin slices of radish. Serve this dish while still lukewarm.