Salmon Rings Salad

Preparation:

Preparation: With a wooden spoon, work the cheese in a bowl to make it creamy. Chop the watercress and add them to the cheese with the grated rind and lemon juice. Season with freshly ground pepper and mix well. Spread the cream on the salmon slices. Roll up each slice and seal it, individually, with a piece of plastic wrap. Place in the refrigerator and let cool for at least an hour. In the meantime, prepare the sauce by gathering the various ingredients in a bowl (even better in an airtight jar) and beat well to emulsify. When the salmon rolls are well firmed up, remove the film and cut them crosswise into slices about 1/2 cm thick. Put the cleaned and drained lettuce in a salad bowl and dress it with the well emulsified dressing. Distribute it on individual plates, overlapping the salmon rings. Recommended wine: Riesling Oltrepo pavese.