Hot-smoked salmon with strawberry gazpacho, peppermint gremolata and strawberry apricot salad

Strawberry gazpacho:

  • 200 g strawberries
  • 200 g ripe tomatoes
  • 2 tbsp cold-pressed olive oil
  • 1 tbsp wine vinegar
  • Salt and black pepper
  • Sugar, if desired
Purée the ingredients in a blender and season to taste.

Peppemint gremolata:

  • Grated zest of ½ lemon
  • 2–3 peppermint leaves, shredded
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Some honey
Combine all the ingredients.

Strawberry apricot salad:

  • 50 g strawberries
  • 1 apricot
  • Fresh spinach leaves
  • Basil leaves
  • Beet greens
  • Lemon juice
  • Olive oil
  • Black pepper
Cut the strawberries and the apricot into sectors and combine with the spinach and basil leaves and beet greens. Season with olive oil, lemon juice and freshly ground black pepper.
To serve, pour the gazpacho into a glass and garnish with a peppermint leaf. Place some strawberry apricot salad next to the piece of fish and add the gremolata. The best result will be achieved when the salmon is freshly smoked and still warm from the oven.