Salmon and Horseradish Turrets in Cucumber Nest

1. Finely dice the salmon, wash the chives, cut very finely into rolls, mix both, sprinkle with pepper and a little salt. Soak gelatine in cold water for at least 5 minutes. Squeeze the lime. Mix the creme fraîche with the horseradish. Heat 1 tablespoon of water, squeeze out the gelatine, dissolve in hot water and stir into the horseradish mixture. Add lime juice. Beat the egg white with a pinch of salt until stiff and fold into the horseradish mixture.

Serving

1. Place the starter rings on a plate, fill in the salmon, press firmly. Spread the horseradish cream on top and smooth it out. If possible, place in the refrigerator for 2-3 hours (if it has to be quick: put in the freezer for 30 minutes). Peel the cucumber, cut into long thin strips or, if necessary, turn it into a spaghetti shape with a vegetable spaghetti turner. Mix the dressing for cucumber from white wine vinegar, pumpkin seed oil, natural yoghurt, mustard, vegetable stock, salad herbs and a little sugar, salt and pepper and then marinate the cucumber with it. Pour off any liquid before serving. Arrange the cucumber nest in the middle of the plate. Take the turret out of the refrigerator, carefully peel it off with a knife and place on the cucumber nest. Decorate the turrets with trout caviar and dill. Serve with the baguette. If there are no dessert rings, small bowls or cups can also be used, then fill in the horseradish cream first, put salmon on top and then top it out.