• 200 g fresh salmon
• 100 smoked salmon
• 50 g Granny-Smith apple (one fourth)
• 10 g chives
• 20 g shallots
• 10 coriander leaves with stems (5 g)
• 1 thin slice ginger (6 g)
• 1/4 cucumber
• Zests of an 1/4 orange peel
• 3 tbsp. olive oil
• 2 tbsp. dark soy sauce
• juice of 1/2 lemon
• some Fleur de Sel and pepper

can 1–2 hours before serving be prepared, refrigerate