Fish Mousse, Salmon-prawn Tartare and Prawns on Bed of Tomato and Rocket, with Baguette

Fish mousse

1. Puree 1,200 g smoked salmon, mix with 100 g sour cream and 1 tbsp dill. Season with freshly ground pepper and a little smoked salt.
2. Whip 2,100 g cream until very stiff and fold in. Finely grate a small apple and 1 piece of celery root and fold in. It is best to leave it in the refrigerator overnight so that the cams can be cut off and served on a plate.

Salmon Shrimp Tartare

1. Finely grate the peel of the organic lemon, then squeeze it out. Mix the juice with 2 tablespoons of olive oil, add salt and freshly ground pepper and mix with 200 g salmon (sushi quality), which is very finely chopped.
2. Add half of the grated peel and let everything steep in the refrigerator. Finely chop 200 g cooked prawns, add black caviar, mix with 1 tablespoon of sour cream, add a little salt and cool. Put the prawns first, then the salmon mixture and finally the trout caviar in a serving ring.

Prawns on tomato and arugula

1. Clean, dry, pluck 5,150 g of rocket and decorate the plate. Cut 5 small tomatoes into thin slices and place on top of the rocket. Drizzle with pomegranate sauce or good balsamic vinegar and pour salt and pepper from the mill over it.
2. Put 3 tablespoons of olive oil in a pan, chop 2 cloves of garlic and 2 onions and sauté in the pan until translucent. Then add 80 g of finely chopped dried tomatoes, season with salt, add some chilli and the prawns (without the head and shell) to the pan as well. Then place the whole thing hot on the prepared bed of tomato and rocket.

tomato-butter

1. Mix 7,125 g of soft butter with 1 tablespoon of tomato paste, 1 chopped garlic clove, 1/2 teaspoon of sambal oelek and salt.

Lemon butter

1. Rub the peel of 1 organic lemon and put half of it in a bowl. Add a splash of lemon juice, 125 g butter, salt and freshly ground pepper and garnish with fresh lemon balm.