Lukewarm Stremel Salmon from Smoker with Two Kinds of Asparagus and Baked Potatoes

For the salmon:

1. Soak the salmon in 8-10% brine for about 2 hours and then cut into pieces of the same size. The salmon is not separated from the skin. Then place the salmon to dry on a rack in the smoker and leave to dry with the door open and the oven burning. Then close the door and cook the salmon for approx. 45 minutes to 1 hour at a maximum of 110 ° C in the smoker. Then lower the temperature and expose the salmon to the smoke from beech wood for about 45 minutes.

For the white asparagus:

1. Peel the asparagus and place the peel in a saucepan with water, butter and salt to make a stock. Now the peel is removed from the water and the right asparagus is added to the stock to simmer for about 20 minutes until it still has a bite.

For the green asparagus:

1. Asparagus is peeled and then sautéed in a pan with olive oil and salt over a very low heat.

For the Riesling foam:

1. An onion and a potato are fried in the pan and then deglazed with ¼ l of Riesling wine. Then everything is topped up with asparagus stock and simmered until the potato is soft. Then everything is pureed and drained through a very fine sieve. Then cream is added and seasoned with salt.

For the baked potato:

1. Boil the potatoes, cut them in half and place one half of the potatoes on a baking sheet. The other half is mashed with creme fraiche and red onions and leeks to puree, then sprayed on half the potato with a piping bag and then placed in the oven at 175 ° C for 20 minutes.