Wash the chives, shake dry and cut into fine rolls. Pluck dill. Cut the salmon into fine cubes and mix with the chives, dill, lemon zest and olive oil. Season with pepper, fill into five round metal rings and press lightly.

Peel the asparagus and cut into small pieces, place in a saucepan with the cream and cook over medium heat for about 8-10 minutes. Finely puree the asparagus pieces with the cream in a blender or hand blender and season with salt, pepper and a little sugar.

Soak the gelatine in cold water for 5 minutes, squeeze it out and dissolve it in the warm asparagus puree. Let the puree cool down a little. Beat the egg whites until stiff. Gently fold the egg whites into the puree. Spread the asparagus mousse on the salmon tartare in the rings and smooth out. Put the filled rings in the refrigerator for about 2 hours.

Cut the mixture out of the rings and garnish with potato straw. To do this, cut the potatoes with a spaghetti cutter and fry them in oil. Season with salt and pepper.