Salmon Parcels on Saffron Foam

Mix Bresso horseradish with yogurt. Season to taste with salt, pepper and lemon juice. Quickly stir in soaked and melted gelatin. Allow the mixture to set slightly in the refrigerator for 15 minutes. Blanch chives briefly in hot water, rinse with cold water. Carefully gather the ends of the salmon and tie each with a stalk of chives.For the saffron foam, dissolve some saffron threads in hot broth and let cool. Mix with sour cream. Season the sauce with salt, pepper and a little lemon juice. Whip with a hand blender until frothy. Serve with fresh baguette.

Preparation Tip:

Garnish with small cubes of cucumber and Vogerlsalat.

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