PREPARATION
To make the speck canederli, place the bread, egg, milk and parsley into a bowel. Sweat the speck and onion in a pan and add them to the remaining ingredients. Blend everything together to form loose dough. Roll out the canederli dough on some clear sticky foil until it is about 1 cm thick. Add some salt to the whipping cream, whip it until stiff and fold in the grated horseradish. Place the mousse into a plastic pastry bag and place a horizontal line of mousse in the centre of the rolled out dough with the pastry bag. Use the film to assist you turn the canederli down over to form a canederli roll. Place the canederli roll into the simmering water and let it cook slowly for 10 minutes. Pull out the bread canederli roll and let it cool down. Then cut the canederli roll into 3 cm wide slices and briefly sear in a pan in butter. Cover the serving plates with salad greens. Drizzle dressing over the salad and place the dumpling slices on top of it. Serve.