Winter salad with salmon and citrus fruits on a layer of white chocolate and chestnuts.
Make an incision on the chestnuts and cook them in a chestnut roasting pan. After they are cooked, peel and let them cool.
Melt the chocolate and spread it until a very thin sheet is created, divide the chestnuts on top and let cool. Cut 4 rectangles of the chocolate and chestnut layer and place them on a dark plate. Add the salad, that has been washed and dried, and 100g of smoked salmon.
Finish with one segmented slice of orange and one segmented slice of grapefruit, garnish with red currants.