Ingredients

500 g smoked salmon

800 g dried black pasta

½ l strong chicken bouillon

3 tbsp lemon juice

3 tbsp olive oil

600 g halved cherry tomatoes

4 cloves of garlic, finely grated or crushed

100 g capers

10 stems of basil, roughly chopped

Salt and pepper

Cooking instructions

Blend the tomatoes with the garlic, salt and pepper and bake for approx. 4 hours at 65°C then leave to cool. It is important that they are baked with the cut side facing upwards.

Cook the pasta for 1 minute less than indicated on the packaging and rinse in cold water. Boil up the bouillon with the pasta and the lemon juice, olive oil and lemon zest and simmer for 2 minutes, stirring periodically. Mix in the salmon, capers, tomatoes and basil, seasoning with salt and pepper to taste.

Serve immediately, for example with warm bread and chilli oil.

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Ingredients

750 g smoked salmon

250 g rocket lettuce

4 fennel bulbs, coarsely cut

4 red onions, coarsely cut

2 cucumbers, deseeded and diced

200 g olives

5 stalks of broadleaf parsley, finely chopped

5 cloves of garlic, grated or finely chopped

2 pickled jalapeños, finely chopped

2 tbsp capers

100 ml capers in brine

50 ml acacia honey

Salt and pepper

Cooking instructions

Mix together the garlic, jalapeños, fresh capers, capers in brine and the honey.

Grill the fennel and the red onion on a griddle for 5-6 minutes, turning often.

Blend the rocket lettuce, cucumber, olives and parsley with the hot fennel and red onion. Blend in the stirred capers in brine and season with salt and pepper to taste.

Serve immediately with slices of smoked salmon.

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Ingredients

1 whole side of smoked salmon

500 g fresh spinach

100 ml olive oil

1 bunch of watercress

½ l fish stock

200 ml whipping cream

1 teaspoon of Dijon mustard

Cornflour

Watercress

Salt and pepper

Cooking instructions

Rinse all the spinach thoroughly and blanch one-third of it in boiling water. Cool quickly in ice-cold water and blend to a purée with olive oil, salt and pepper.

Boil the fish stock with the whipping cream and Dijon mustard and thicken with cornflour. Season with salt and pepper to taste. Blend the remaining spinach into the sauce and heat briefly.

Arrange the sliced salmon on a dish, and serve the two kinds of spinach on the same dish – in small bowls if you like. Decorate with watercress and serve immediately with whole grain bread.

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