Cut ham into small cubes. Clean the wild garlic and cut into coarse strips. Peel and core tomatoes and cut into fillets. Defrost egg spaetzle.
Put frozen salmon mixture into a heated frying pan, pour in milk and cook for eight to ten minutes. In between, keep swirling and add green peppercorns.
Heat another frying pan with a little clarified butter and brown the ham. Add wild garlic, tomatoes and sparrows, season with salt, pepper and nutmeg and toss well.
Arrange sparrows on a flat plate as a bed, mound salmon stew mixture on top and garnish with basil.
Tip: It’s best to use your favorite ham – then your dish will taste twice as good!