Waldorf Salad with Salmon Roses From Walnut Bread

(about half an hour) Remove the peel from the celery, clean the apple and cut out the core – cut both into narrow strips and mix well with the walnuts.

Mix well mayo with sour cream and a little juice of a lemon, season with herb salt and pepper.

Add the marinade to the lettuce, stir in and leave for about half an hour. Mix well the mustard with honey, coarsely chopped dill and a little juice of a lemon.

Cut the walnut bread into slices, cut out circles and toast them in a little hot olive oil on both sides.

Place the bread circles on a plate, pile Waldorf lettuce on top and turn a slice of salmon into a rose, place on top, cover with mustard-dill sauce, garnish with sprigs of dill and drizzle with balsamic syrup all around.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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