Blanch the beans in boiling water for about 30 seconds. Drain beans and rinse under cold water. Remove the bean seeds from the skin and cook in the vegetable stock for about 10 minutes until soft
Wash the herbs, shake dry, pluck off leaves or flags and chop finely. Mix about half of the herbs, 2 tablespoons lemon juice, 1 tablespoon oil and 1 teaspoon crushed pink pepper berries. Halve the salmon slices lengthwise, mix with the marinade and chill for about 1 hour.
Peel the garlic. Puree the beans, 100-200 ml of the vegetable stock, garlic, 1 tablespoon of oil and other herbs, except some for garnishing, to a thick cream. Season to taste with salt, pepper and lemon juice and chill for about 45 minutes
Cream the cream cheese and form 6 dumplings with 2 teaspoons. Line the inside walls of the glass with salmon. Fill in bean purée. Place one cream cheese gnocchi on each, sprinkle with remaining herbs and pink berries
Waiting time approx. 1 hour