Dip 4 cups of ruccola in boiling water, for 1 minute.
Cool it immediately in icy water (so that it keeps its fresh green color).
Heat the rapeseed oil and butter.
Slowly add the finely chopped onions to the oil-butter mixture, and cook it soft in about 20 minutes.
Add the boiled potato and the broth.
Add the ruccola.
Mix it into a silky mash with a hand blender.
Add the whipped cream, without boiling it. Mix it until it’s creamy, meanwhile seasoning it with salt and pepper.
Cut the chunk salmon into large cubes, rub them with salt, pepper and grated lemon rind. Then fry them red on all sides in rapeseed oil for a short time. The inside should stay nicely pink.
Place the salmon into the soup, making sure it is not covered by the liquid. Pile the remaining, baked ruccola on it, and sprinkle it with cca 1 tbs of hazelnut oil.
In place of hazelnut oil, you can also use Pödör flaxseed oil. Rapeseed oil can be replaced by Pödör olive oil or sunflower oil.