For the salmon, use a mixer to grind sea salt, sugar, lemon zest, lemon juice, vodka and a bunch of dill as well as grated horseradish and beetroot. Pat the salmon dry, rub in the mixture and top with the second bunch of dill.

Wrap the salmon in cling film so that no liquid can escape, and store it in the pickle in the refrigerator for 24-48 hours (the longer the more intense) and weigh it down.

When the salmon is ready, wrap it out of the foil and just pat it dry, do not wash it off. Remove the skin from the salmon. Then the salmon can be cut into thin slices.

Wash the pumpkin, cut in half and remove the pits, best with a cutting machine, cut into 1 to 2 mm thick slices. Halve this again.

Heat a pan with olive oil and salt. When it has reached this temperature, add the brown sugar, honey and white wine vinegar and simmer for 5 minutes to a broth.

Put the pumpkin slices in the pan and glaze briefly on both sides. Then take it out of the pan and let it steep for 24 hours at best.

For the salad, wash the wild herbs and remove the seeds from half a pomegranate. Roast the salad mix kernels in a pan and set aside.

For the salad dressing, put oil, vinegar, salt, pepper and mustard in a bowl and puree briefly with a mixer.

Arrange the pumpkin and salmon on a plate. Put the salad next to it, drizzle with the dressing. Garnish with the roasted seeds and pomegranate seeds.