Sort the salad, wash and drain. Peel the cucumber, halve it lengthwise and cut or slice into thin slices. Peel and finely dice shallot. Wash the dill, shake dry and chop finely.
For the vinaigrette, mix lemon juice, salt, pepper and 1 pinch of sugar. Fold in the oil. For the cream, mix wasabi paste with crème fraiche.
Pluck the salmon and heat in the oven at 100 °C for about 5 minutes. Carefully mix and arrange lettuce, cucumber, shallot, dill, salmon and vinaigrette. Spread the cream with a spoon in strips over it.