Pickled Flambé Salmon with Forest Honey, Mustard and Cream Cheese and Spiced Bread Croutons

Pickled fish:

1. First, all ingredients for the marinade – except for the fish fillet – are chopped up in a blender. In a baking dish, the fish fillets are completely covered with the marinade and left to rest in the refrigerator until a brine is formed. This takes about three hours. Then the fish fillet is removed from the stain, washed off with cold water and dried with a kitchen towel. Now the fish fillets are nailed with the skin side onto an untreated wooden board and briefly flamed over a campfire. The fish does not have to cook when scarfing, it should only draw wood and smoke aromas there. Narrow slices are now cut from the fish fillets directly on this board. In a pan with clarified butter, the slices are pulled through briefly – approx. 10 seconds – on the highest flame with the skin side down. The skin side becomes palatable.

Forest honey mustard cream cheese:

1. For the forest honey mustard cream cheese, stir all the ingredients in a bowl until the mixture is smooth.

Spiced bread croutons:

1. For the spiced bread croutons, the breakfast cake is cut into five long, thin slices and fried in a pan with clarified butter until golden brown. Then they are seasoned with salt and pepper and drained on a kitchen towel.

Kale:

1. For the fresh kale, apple cider vinegar, olive oil, salt and pepper are mixed together in a salad bowl. The whole leaves of the baby kale are now dressed in this bowl and are ready to serve.

Candied walnuts:

1. For the candied walnuts, boil all the ingredients in a saucepan. Let the whole thing simmer on the lowest flame and reduce until the liquid is golden brown, but not yet viscous. The walnuts are now removed and placed on a kitchen towel until they are dry.