Summary

Ingredients

• 200 g asparaus, white, peeled and weihed
• 75 ml broth, (asparagus broth)
• 75 ml poultry stock
• salt
• 1 squirt lemon juice
• 50 ml cream
• 3 sheets gelatin, white
• 1 pinch (s) sugar
• salt
• Pepper, whiter
• 250 g salmon fillet (s), in sushi quality
• 2 tablespoon olive oil
• some lemon peel, grated
• 1 teaspoon lemon juice
• salt
• Pepper, whiter
• 1 pretzel stick (s)
• 3 asparagus tips (green)
• some lettuce for the garnish
• Pumpkin seed oil

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Instructions

1. Soak the gelatine in cold water.
2. Cut the asparagus into fine slices and cook in the asparagus stock and poultry stock. Finely chop the asparagus pieces with the hand blender, add the lemon juice and the spices. Add the squeezed gelatine and stir. Cover and chill. As soon as the mixture begins to tighten, fold in the whipped cream.
3. In the meantime, cut the salmon into the finest cubes, mix with olive oil, lemon zest, lemon juice, salt and pepper and season to taste. Refrigerate.
4. Cut the pretzel stick into thin slices, this is best done with a slicer. Place on a baking sheet and bake at 200 ° until the slices are crispy and lightly brown.
5. Halve the green asparagus tips lengthways and cook briefly in a little salted water. Drain.
6. Wash the lettuce, spin dry
7. Serving:
8. Divide the salmon tartare into 6 small dessert rings, pour the mousse over them and smooth out. Chill until ready to serve.
9. Put the mousse on a plate, peel off the dessert ring and serve with a little salad. Spread a little pumpkin seed oil drop by drop on the plate. Place the asparagus tips on the mousse and add the pretzel chip.