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"Caesar salad" from the grill (that's right, from the grill)
by Simon Balissat
Warm smoked salmon from the grill, served with a lukewarm side salad. We are travelling to Scandinavia. You can also replace the salmon with halloumi or tofu and have an instant vegetarian version of this dish.
What does a restaurant do during a lockdown? Create barbecue recipes, shoot a video and sell the ingredients in the restaurant as a box. At least that's what Stefan Kraus and the team at the Rüsterei in Zurich thought. This is what they came up with:
"If we can't travel, let's bring our holiday dreams to the grill" was the motto of the video. The result is poetic and elaborately produced. But can I cook the recipes? I tried it out together with Stefan and talked to him about his job, cooking and God and the world. You can find the video above the title.
Ingredients (2 pers.)
2 salmon steaks of 150 g Swiss salmon 
 1 apple wood chunks 
 2 medium raw beetroot 
 1 tbsp white balsamic vinegar 
 2 tbsp olive oil 
 1 red onion 
 1 bunch of dill 
 180 g sour cream 
 2 radishes
**Preparation **
When I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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