Grilled Salmon on Cucumber Spaghetti, Served with Freshly Baked Bobinger Souls

Peel the cucumbers and cut them into spaghetti with the spiral cutter, cutting off from time to time so that the pasta does not get too long. Blanch in plenty of salted water for 2 minutes, strain and rinse in cold water.

For the marinade, mix the sour cream, season well with salt, cayenne pepper, a pinch of sugar and a squeeze of lemon juice. Squeeze out the excess water from the cooled cucumber noodles, mix with the marinade, leave to steep in the refrigerator for 2-3 hours.

Divide the salmon into 5 equal pieces, approx. 120 grams each. Oil the salmon and season with salt and pepper.

For the souls, knead a very soft dough out of wheat flour, spelled flour, salt, yeast, and water. Let the dough rise for 1 hour at room temperature and then fold it again slightly with the spatula. Let the dough rise in the refrigerator for 16-24 hours.

Wet the proofed dough with plenty of water and bring it out of the bowl onto the wet worktop. With wet hands, cut off pieces weighing approx. 120 g with a spatula and place on baking paper. Sprinkle with salt and caraway seeds or herbs and bake in the oven at 220 degrees for about 20 minutes.

Arrange the pulled cucumber noodles on the plate, grill the salmon on the well-preheated grill on the skin side, turn and grill briefly on each side, then place on the noodles.

Decorate with sprouts, season with good olive oil, wild garlic oil, salt and pepper to taste. Serve with slices of the souls.