Salmon on Root Vegetable Salad with Pretzel Sticks and Two Dips

Coat a baking dish with 2 tablespoons of olive oil. Place the salmon in the pan. Top with the garlic slices and the Italian herbs. Pour lemon juice and the rest of the olive oil over it. Sprinkle with capers and season with salt and pepper. Cook in a preheated oven at 180 ° C for approx. 30 minutes.

Peel the carrots, radishes and radish and cut or grate into fine strips. Peel and chop or grate the celery. Mix with the orange juice. Remove the celery leaves and set aside for garnish. Cut the celery stalks into fine rings. Arrange the lettuce leaves on 4 plates, distribute the vegetables on top. Mix all the ingredients for the dressing and season with salt and pepper. Drizzle over the salad. Sprinkle the lettuce with the finely chopped celery leaves and walnuts.

Sift the flour into a large mixing bowl and mix in the salt. Then heat the water, melt the butter in it, add the cold milk and dissolve the yeast in the now lukewarm mixture. Add to the flour and work everything into a medium-firm dough. Cover the bowl and let rise for approx. 45 minutes to double the volume. Place the dough on the worktop and shape into a roll, cut off 24 pieces. In the meantime, bring the water for the lye to the boil in a saucepan with a diameter of at least 20 cm, then add the baking soda (be careful: froth up slightly). Now roll out the portion pieces and roll them up into sticks. Put the finished sticks in pairs in the simmering lye, remove them as soon as they float on top (takes about 5 seconds) and place them on a baking sheet lined with baking foil. Continue like this until all the pieces are in the lye. The amount fits on 2 normal baking trays. Now either sprinkle the pieces with pretzel salt and cut about 1 cm deep or you cut them and sprinkle them with grated cheese. Bake the trays in the preheated oven at 160 ° hot air for about 25 minutes. Place on a wire rack to cool.