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.