Salmon in Chicory Puff Pastry Coat

a baking tray. Cut the salmon into small pieces and place on the puff pastry. Cut the chicory into small strips and place on top of the salmon. Fold everything together, brush with egg and place in the oven.

Boil white wine, whipping cream and a stock cube with the horseradish to a sauce on the stove. Add fresh dill.

Cut the sugar snap peas into very thin strips and cook them in the broth. Pour the horseradish sauce on a plate and place the sliced salmon pate on top.

Arrange the chicory leaves on the side in a fan shape and place the pea vegetables on top.

Quality wine ‘dry’ from Baden.

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