Cut the whole salmon into small cubes. Chop the bunch of dill as small as possible and add it - mix both. Also chop the spring onions as small as possible and add them. Mix in the olive oil, lemon and lime and season with salt and pepper. Caution: Be careful with the lime and lemon - start with a little juice first and add a little more later. This starter should be served just before serving.

Mix the sour cream, horseradish paste and lime juice and season with salt and pepper.

Chop the dill as small as possible. Add mustard, honey, vinegar, salt and mix together.

Cut out pumpernickel bread with a serving ring. Then arrange the following layers in the serving ring: pumpernickel, salmon tartare, horseradish sour cream, salmon tartare. On the edge of the plate as a decoration: honey-mustard-dill dip

Wash salads and cut into bite-sized pieces. Put vinegar, oil, water and 1-2 tablespoons honey in the bowl and stir vigorously, season with salt and pepper. Carefully mix the salads with the dressing and arrange on the plate.

Put the goat cheese thaler in a baking dish with sufficient space. Place a piece of the lower part of the thyme sprig on each cheese and drizzle with honey. Now bake the cheese at 250 degrees top heat for 5-10 minutes until the cheese has a golden brown color. Arrange on the salad and garnish with flowers.