For the ceviche, mix the juice of the limes, the soy sauce and the pulp of the passion fruit, rub the ginger into it, add the spices and coriander (as desired) and mix everything.

Peel the sweet potatoes, cut into thin slices and then cut into fine strips. The same goes for the spring onion. Cut the mango and avocado as well as the salmon into small cubes and then into the dressing. Mix everything well and let it steep briefly, if necessary season again and then arrange.

For the smoked salmon, wash the salmon the day before, dry it, place it in a casserole dish and rub it with gin. Crush the juniper berries, mix with pepper, sugar and salt, then season to taste and pour over the salmon fillet. Marinate/stain in the fridge for about 4 hours. The skin side can always be oiled a little, preferably with olive oil.

Then wash off and dry and dry on a grate (there are stainless steel casserole dishes with grill grate insert) in the refrigerator overnight. Do not cover!

The next day, soak the smoked chips in water for 1h and then put them in the incense box of the gas grill. Smoke the salmon on the grill grate insert in the casserole dish on the grill and at 100-110 degrees for about 1.5-2 hours.

For the mustard-honey-dill sauce, mix 2-3 tablespoons of granular mustard with olive oil a little lime juice and honey. Season with salt and lemon pepper and add fresh, chopped dill.

Arrange both salmon species together and enjoy them with baguette!