1. Gut the fish. Sprinkle with salt on all sides, add the spices and place in a refrigerator for 24 hours. Then rinse the fish, clean the salt and place to smoke on a grill at 60° C for about 30 minutes.

2. Make the beer jelly. In a saucepan add all the required ingredients, bring the mixture to a boil, then blend in a blender, strain and allow to set. Then blend once again.

3. Peel the salsify root and slice finely. In a saucepan with the butter, add the sliced root and pour in enough water to cover it. Cook on a medium heat until salsify is tender. Then blend the salsify pieces in a blender, add enough liquid reserved from cooking the salsify, to reach puree consistency. Insert the mixture into a siphon. If you don’t have one, serve the puree the usual way.

4. Make the salsify crisps. Peel the root and using a peeler make strips. Heat the oil to 150-160° C and dip the salsify strips into it until they turn golden brown.

5. Slice the green parts of the leek and mix together with any vegetable oil (i.e. rapeseed) in a ratio of 1:1. Blend the mixture until smooth, then briefly heat it and allow to drain off.

6. Place the smoked lamprey on a plate, add the salsify mousse on the side, garnish with the beer jelly, leek oil
and salsify crisps. You can decorate the dish with your favourite greens.