Pickled Salmon with Lentil Salad and Potato Crisp

For the pickled salmon with lentil salad and potato crisp, first pickle the salmon.

For the lentil salad, cook the lentils in plenty of water with the cinnamon stick, garlic and thyme until al dente.

Drain and rinse with cold water. Peel and finely dice the shallot and sauté in a little olive oil.

Add the drained lentils and the vinegar and season with salt and pepper. Cut the chives into fine rolls and add to the lentils with the remaining olive oil.

For the potato crisp, cut the potatoes into very thin slices or peel into fine strips with a peeler.

Fry in hot oil until crispy and immediately season with a little salt. Drain well on kitchen paper.

Cut the salmon into slices and place on a plate. Spread the warm lentil salad on top and sprinkle with potato crisp.

Serve the pickled salmon with lentil salad and potato crisp.

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