Place the (boneless) salmon on baking paper and spread with horseradish sauce and sea salt. Bake for 15 minutes at 120 degrees until nearly cooked (the salmon must remain transparent for smoothness). Tip: use super fresh salmon, preferably from the fishmonger. Chop the herbs and wash the lettuce.
Flake the salmon while it is still warm and mix with the yoghurt and the fresh herbs. Season with salt and pepper and add 1 teasonn of mustard. Arrange the lettuce on two plates and top with the salmon, artichoke hearts and cucumber (sliced lengthwise with a peeler).