Cut the salmon and avocado very small. Wash, drain and chop the coriander and chives. Roast the sesame seeds in the pan, let them cool down. Mix all ingredients together and let steep in the refrigerator for a few hours.

Whip the cream until stiff and carefully fold in the lime juice, lemon zest and chilli.

Pour hot water over 2 cups of wakame, soak for 10 minutes and then drain.

3 tablespoons rice vinegar, 3 tablespoons sesame oil, 1 tablespoon lime juice, 1 tablespoon freshly grated ginger, 2 tablespoons coriander, 1 clove of garlic, 1 tablespoon sugar, 1/2 chilli to a dressing and pour over the algae. Roast the sesame seeds in the pan and add to the salad. Put the edamame (with the shell) in boiling, salted water. Drain after 8 minutes, rinse in cold water and rinse. Pour the edamame over the wakame salad when serving.

Pour approx. 4-5 cm high oil into a pan / saucepan and let it get hot. Add glass noodles and fry briefly. Then drain on kitchen paper.