1. defrost dough against each other. Toast almond kernels, remove.
Hard 1 egg. Clean broccoli, rinse and divide into roses. Steam al dente in a little boiling hot salted water with lid on for about 3 min. until tender. Rinse and drain. Rinse egg, peel off. Cool, 2. Cut dough slices lengthwise into 6 strips each and twist into a spiral. Place on a baking sheet lined with parchment paper. Mix egg yolk and 1 tsp. milk, brush the strips with it. Sprinkle with sesame seeds and poppy seeds. Bake in a hot kitchen oven (electric oven: 225 °C /fan: 200 °C /gas: level 4) for 8-10 minutes. Cool down.
Rinse and chop the chives. Mix with crème fraîche, horseradish, about 4 tbsp. milk and juice of one lemon. Season to taste. Chop egg. Cut salmon, divide evenly with broccoli into 6 glasses. Form sauce over it. Garnish with egg, almond kernels, etc. Garnish. Bring sticks to table with it. Drink: cool Prosecco.
Cooling time about 1 hour
Our tip: always use fresh chives if possible!
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