Restaurant & Hotel Schlossberg, Thun

Hosts Ximena Frey & Herbert Schwienbacher of Restaurant & Hotel Schlossberg in Thun present:

Alpine salmon tatar with asparagus salad with watercress and brioche

Alpine salmon tatar

500 g Alpine salmon raw

30 g mixture of: Sea salt, pepper, dried rue, sugar, dried crowberry, juniper, dill, fennel, cloves

20 g forest honey

Dry the salmon well with kitchen paper and marinate with the spices and honey for 24 hours. Then cut into small cubes by hand.

Watercress salad with Seeland asparagus

50 g watercress

50 g garden cress

4 pieces cooked white asparagus

4 pieces cooked green asparagus

Wild garlic dressing

40 g wild garlic

8 tbsp white balsamic vinegar

2.5 dl rapeseed oil

2 tbsp mustard

1 dl apple juice

0.5 dl vegetable stock

Salt and pepper

Roughly chop the wild garlic. Place in a tall container with the vinegar, oil, mustard, apple juice and stock. Puree with a hand blender. Season with salt and pepper.

Brioche (4 pieces)

200 g flour

20 g yeast

1 tbsp sugar

0.5 dl milk

0.5 tsp salt

75 g soft butter

2 eggs

Place the flour in a bowl and make a well. Crumble the yeast, mix with the sugar and milk in the hollow to form a thin paste, dust with a little flour. Leave to stand until the mixture foams (approx. 30 mins.).

Mix the salt into the flour. Cut the butter into pieces, add the egg, knead into a soft, smooth dough using a ladle or the dough hook on a hand mixer. Cover and leave to rise at room temperature for approx. 2 hours until doubled in size.

Pour 3/4 of the dough into the prepared tin, shape the remaining dough into a ball, press into the middle of the dough and place the ball inside, leave to rise again for approx. 30 mins. and brush with egg yolk.

Preheat the oven to 200 degrees. Brush the brioches with the remaining egg.

Bake for approx. 30 mins. in the lower half of the oven.

To accompany the Alpine salmon tartare, the Restaurant & Hotel Schlossberg recommends the Chardonnay Alto Adige DOC by Elena Walch from South Tyrol.

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