for 4 person

Sauerkraut

250 g	cooked sauerkraut, drained
1 dl	Fine Food Champagne Boizel Blanc de Noirs
1 tbsp	Fine Food Miel de Fleur d'Oranger
2 tbsp	mascarpone
a little	Fine Food Murray River Salt Flakes

Orange & saffron oil

6 tbsp	Fine Food Olio extra vergine d'oliva
50 g	Fine Food Wild Salmon Roe
½ bunch	chives, finely chopped
½	organic orange, use grated zest only
1 parcel	Fine Food Greek Saffron, some threads set aside

To prepare the vol-au-vents

2	Fine Food Ämmitaler pastry shells

To bake

100 g	Fine Food smoked swordfish
a little	chives, roughly chopped

How it's done

Sauerkraut

Place the sauerkraut, champagne and honey in a pan, bring to the boil, simmer for approx. 5 mins. Remove from the heat, stir in the mascarpone, season with salt.

Orange & saffron oil

Mix the oil, wild salmon roe, chives and orange zest with half of the saffron, set aside.

To prepare the vol-au-vents

Halve the vol-au-vents crosswise to make four. Use the lids of the halved upper sections as bases.

To bake

Approx. 4 mins. in the centre of an oven preheated to 220°C. Arrange the vol-au-vents on plates, place the lukewarm sauerkraut inside. Arrange the swordfish on top in a rose shape. Drizzle the orange & saffron oil over the top, garnish with the chives and reserved saffron threads.

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