Salmon Tartare with Chanterelles

Roast pine nuts in a frying pan without fat until golden brown.

Cut salmon fillet into small cubes. Pluck chervil leaves from the stems. Mix Tabasco, grapeseed oil, pine nuts, salmon and chervil in a baking bowl and season with pepper. Clean arugula, rinse, spin dry and chop into bite-sized pieces. Rinse and clean scallions. Cut the white and light green into fine rings. Mix aceto balsamico, salt, pepper and 4 tbsp olive oil with 2 tbsp water to a salad dressing.

Clean the chanterelles thoroughly with a brush, cut them off if necessary.

Heat the remaining olive oil in a frying pan and roast the mushrooms for 5-7 minutes. Add the spring onions 1 minute before the end of the cooking time. While still warm, mix the mushrooms with the salad dressing. Fold in the arugula. Season the salmon tartare with salt and the juice of a lemon and serve with the mushrooms.

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