Cut a medium-sized zucchini lengthwise into 3 equal parts. Cut leaves out of the peel and dice the remainder finely. Watch our video below to see exactly how this works. Then heat some olive oil in a pan, cook the zucchini leaves, season to taste, remove and keep warm.

For the champagne mousse: sauté the onions, garlic and flour in butter until glassy, infuse with the cream stock and champagne and boil down to around half the amount. Season and beat to a mousse shortly before serving.

Place the Rösti Home-Made onto a baking tray with baking paper. Then bake half-way for approx. 10 minutes in a 180 ° C oven.

For the salmon roses: cut the salmon into approx. 5 mm slices. Then season with salt and pepper and shape a rose from approx. 4-5 slices.

Take the Röstis out of the oven and press flat with the base of a pan or spatula and press into a circular cookie cutter with a diameter of approx. 6 cm. Then place the salon roses into this.

Bake the Röstis and salmon roses until done for approx. 8-10 minutes at 180 ° C.

Arrange the zucchini and salmon röstis on the plate and drizzle with the champagne mousse.

Decorate the dish at the end with beetroot crisps.