Salmon Gnocchi on Champagne Foam with Colored Paprika Rice

Defrost the salmon, dice and place in a large enough bowl. Season quite heartily with juice of one lemon, salt and pepper, stir through. Remove the crust from the toast and dice it as well. With the whipped cream, egg and egg yolk to the salmon form. Again mix well.

The quantity should be cooled down as much as possible, if no thawed salmon was used, everything must be cooled down together in the refrigerator one more time. Then prepare in portions in the food processor (Moulinette) to a nice farce and put another time cooled.

For the sauce, sauté the shallots in the butter, then add the sparkling wine, reserving a shot glass full. Cook in an open saucepan until reduced by half. Add the clear soup and boil again, finally add the whipped cream and continue to boil, at the end there should be just about a quarter l left. Blend with a hand blender and season again. The sauce should have a creamy consistency.

Cut the peppers into quarters, peel them with a peeler as you like, then cut them first into 1 cm wide strips and finally into lozenges. Cook in butter until not too soft.

Cook the long grain rice in salted water and drain well.

Heat the clear soup and with 2 tablespoons cut out 12 dumplings from the salmon sauce and cook them in the hot clear soup in a few minutes.

Add the long grain rice to the bell pepper loaves, mix well and heat again.

The sauce

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