Crêpes: Finely mash plucked watercress and milk in a narrow container with a magic wand or a kitchen blender. Add the remaining ingredients and whisk to a smooth green batter. Rest the batter for about 20 min and then use the crêpes maker to bake crêpes (about 8 pieces). Cool.
Mousse: Soak the gelatine in cold water. Add sour cream or crème fraiche, crème fraîche and whipped cream horseradish with the spices and the juice of one lemon and stir until smooth. Heat a little of the quantity and let the gelatine melt in it. Add the remaining quantity, stir until cooled on iced water and fold in the whipped cream. When the mixture begins to set, spread it on the crêpes. Then roll the crêpes with the horseradish mousse, then in cling film and subsequently in aluminum foil. Place the crêpes roulade in the refrigerator to cool for 3-4 hours.
Salmon and cress: Cut the Ikarimi smoked salmon into slices a little thicker. Melt the salt and pepper in the white balsamic vinegar, add the oil and dress the cress with it.
Unwrap the crêpes from the foil, cut them into slices and arrange them with the cress and the Ikarimi smoked salmon. Garnish with the cherry tomatoes.
Smoked salmon and cress salad
Tip: Stock up on a variety of high-quality seasonings – it pays off!