Cut off the base of the lettuces and separate them into leaves.
Rinse the leaves in cold water and then spin-dry them in a salad spinner.
Mix the goat’s cream cheese with the cream in a bowl and season with salt and pepper.
Arrange the lettuce leaves on a platter and place a generous teaspoon of the goat’s cream cheese mixture on each leaf, top with a little pickled onion, then sprinkle with herbs and flowers.
Finish by sprinkling with the crispy rye breadcrumbs.
Grate the rye bread using a grater. Melt the butter in a frying pan over a high heat and add the rye breadcrumbs. Stir them until they are crispy and smell of toasted rye bread and browned butter. Place the crumbs in a sieve to drain off any excess butter. You can save the excess butter for baking. Spread the crispy crumbs out on a large piece of kitchen roll and leave them to cool.
