Champagne Melon with Wild Salmon’

Separate melons from the peel, cut into small slices, marinate in a shallow baking dish with the champagne, put to cool for 1 hour.

Cut salmon (Häckerle), mix with juice of one lemon and onions.

Drain the melon slices, offer on an iced plate, pile salmon croissants on top.

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

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