Peel the potatoes, grate them medium coarsely, add an egg, salt, a teaspoon each of yoghurt and quark. Then mix everything and stir in 2 or 3 tablespoons of Griessler flour. That binds. Bake crispy in a hot pan with an olive oil and butter mixture. Place on a paper towel and pat off the fat. Fry the parsley in the fat, it will be wonderfully crispy.

Spread the salmon apart, I lay the slices one after the other on a board, one part always overlaps the other. And then I roll it up to make the rosé, and I'm just cutting off the lower part of the rosé, which is tapering off. So the rosé can stand well. Now cut off the horseradish knobs with a teaspoon next to put the potato pancakes next to decorate and enjoy.