Green Spelt Cookies with Mustard Sprout Curd and Salmon Tartare

Boil the green core with water and simmer with the lid closed on low heat for 40 minutes. Remove the saucepan from the heat. Allow the grits to swell in the closed saucepan for one hour while cooling.

In the meantime, peel and very finely dice the carrot and celery. Peel and finely chop the onion. Rinse, dry and chop the parsley.

Mix the chopped vegetables, the onion as well as the parsley with the drained green core, the egg yolks and the breadcrumbs. Season the dough with salt and pepper.

Mix the curd with mustard, juice of one lemon, yogurt and vermouth. Rinse and dry the mustard sprouts and stir them in. Perhaps season the curd with salt and a little pepper.

For the tartare, finely chop the salmon with a chopping knife. Rinse and dry the chives and cut into fine rolls. Mix both ingredients with juice of one lemon, vermouth and pepper.

Heat the oil gradually in the frying pan and bake eight larger or twelve smaller cookies in batches from the green seed dough: at the beginning, bake with the lid closed at medium-low temperature for four minutes until the cookies are lightly browned on the underside and come away easily. Turn and bake on second side for 3 min. in open broiler pan.

Keep baked cookies warm in oven at 50 degrees.

Spread cookies evenly on plates, starting with salmon tartar, then with mustard

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