Ingredients salmon
- 1 fillet of Alpine salmon (from Lostallo)
- 100 g salt
- 65 g sugar
Preparation salmon
Remove any bones from the fillet. Marinate the fillet for 6 hrs. Wash, vacuum-seal and refrigerate for 24 hrs. Smoke at 60°C for 30 mins.
Ingredients bun
- 45 g butter
- 165 g milk
- 21 g organic yeast
- 360 g flour
- 35 g sugar
- 2 g baking powder
- 2 g sodium bicarbonate
- 1 l sunflower oil for frying
Preparation bun
Heat the butter and milk to 40°C and dissolve the yeast in the liquid. Combine the dry ingredients in the stirring vessel and then add the liquid. Using the dough hook, knead the mixture into a compact dough. Cover and leave to rise for 1 hr. Roll out the dough to a thickness of approx. 6 mm. Cut out circles with the desired ring cutter. Fry in the hot oil until golden brown. (approx. 170°C) Drain on kitchen paper and cut in half.
Ingredients fermented Chinese cabbage
- 1 Chinese cabbage
- salt
Preparation fermented Chinese cabbage
Thoroughly wash the Chinese cabbage. Remove the stalk and place the individual leaves in a vacuum bag. Add salt (2% of the weight of the Chinese cabbage) and vacuum-seal. Leave to rest at room temperature for 4 days. Cut the Chinese cabbage into strips.
Ingredients crispy fried onions
- 1 large onion
- 10 g flour
- 200 g sunflower oil
- salt
Preparation crispy fried onions
Peel and thinly slice the onion. Coat the onion rings with flour and fry in the oil at approx. 160°C until golden brown. Remove and drain on kitchen paper. Season with salt to taste. Crush the fried onions before serving.
Ingredients horseradish spoom
- 1 l cream
- 125 g horseradish paste
- 500 g cream cheese
- 6 sheets of gelatine
- salt
Preparation horseradish spoom
Heat the cream, horseradish and cream cheese and dissolve the soaked gelatine in the mixture. Add salt to taste. Pour into a cream whipper and fit with a charger (N2O). Shake well and refrigerate.
Ingredients herb salad
- dill
- chervil
- chickweed
- fennel cress
- coriander cress
- 10 g rapeseed oil
- 4 g apple cider vinegar
- salt
Preparation herb salad
Tear up the herbs and season to taste with oil, vinegar and salt.