Wash the rocket. Peel and finely dice the shallots. Cut the preserved lemon into quarters and remove the pulp from the centre. Finely chop the peel into small pieces then dice the chives.
Zest and juice the oranges.
Remove the skin from the salmon and cut the flesh into cubes.
Mix the salmon with the shallots, lemon and the chives. Season with the mustard, olive oil, salt and pepper.
For the dressing: mix the juice and zest of the oranges with the mascarpone, the cream and a little olive oil. Season with salt and piment Espelette.
Use stainless steel serving rings to plate the salmon. Top with a dollop of the mascarpone dressing and handful of rocket seasoned with olive oil.
«Feel free to vary the amount of mustard according to personal tastes.»