Zucchini Salmon Roulade with Earth Apple Mustard Salad

Rinse the kitchen herbs and shake dry. Pluck the herb leaves from the stems. Grind fennel seeds, sea salt and sugar together with the herb stems well in a mortar. Add ground pepper, olive oil and 1 tsp mustard and make a creamy marinade. Coat the salmon on both sides with the marinade and let it sit, covered, in the refrigerator for 12 hours.

Make potatoes, drain, then peel and cut into fine slices. Remove the peel from the onion and finely dice it. Put everything in a suitable bowl.

Heat the chicken stock and pour it over the potatoes and onion cubes.

Mix balsamic vinegar with 1 tsp. mustard, a little bit of salt, pepper and nutmeg, add to the potatoes and gradually stir in rapeseed oil.

Cut zucchini into narrow oblong slices, season with salt and pepper. Fry briefly on both sides in a frying pan with 2 tbsp. olive oil and drain on a paper towel.

Grate the pickle from the salmon and cut into narrow slices. The slices should be as wide and long as the zucchini. Place the salmon slices exactly on top of the zucchini slices and roll up into roulades.

Sprinkle potato salad with a tiny bit of chopped chervil and season repeatedly.

Arrange salmon roulade and potato salad, garnish with chervil and basil. Serve with green leaf salad.

Our tip: If you like to cook with fresh herbs, it is best to get K

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