Preheat the oven to 200 °C.
Cut 4 slices of the white bread lengthwise, about 20 cm long and 4 mm thick, and place them on a baking sheet lined with parchment paper. Place another sheet of parchment paper on top, then a second baking sheet. Bake the white bread in the oven on the middle shelf for about 10 minutes until golden brown. Remove the slices from the baking sheet, cool and then spread thinly with the olive paste.
For the leaf salad, select the arugula, rinse and spin dry.
Clean, rinse and slice the radishes.
Chop the hazelnut kernels and roast them in a frying pan without adding any fat until golden brown. Peel the shallot and cut into fine cubes. Mix the salt, nut oil, balsamic vinegar and pepper to make a marinade, add the nuts and the shallot cubes.
Rinse and dry the Ikarimi salmon fillet and cut into thin slices.
Toss the arugula and radishes in the nut vinaigrette and season the leaf salad again with salt and freshly ground pepper. Arrange the leaf salad decoratively on the bread slices, place the salmon slices rosette-like on top and bring to the table.
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