Sushi salmon with mustard potato salad and cress

Cassandra Brock
very easy
4 2
Awaiting you is a double melt - of tender salmon and marinated potatoes - and multiple sensations on the palate
45 mins
105 mins


Servings: 4
  • 500 g small waxy potatoes
  • 1 Spring onion
  • 6 TABLESPOONS Balsamic vinegar
  • 1 TABLESPOON grainy mustard
  • 1 TABLESPOON liquid honey
  • 4 TABLESPOONS Olive oil
  • some Olive oil
  • 7-10 Tbsp Vanilla
  • 7-10 Tbsp Cardamom
  • 7-10 Tbsp Salt
  • 7-10 Tbsp fleur de sel
  • 400 g Salmon fillet (sushi quality)
  • 1 stem(s) Dill
  • 1 box Cress
  • 7-10 Tbsp Cling film


  1. 1

    Cook the potatoes in boiling water for about 20 minutes. In the meantime, clean and wash the spring onion and cut into fine rings. Mix vinegar, mustard, honey, 4 tablespoons of oil and 1 pinch each of vanilla and cardamom. Season to taste with salt. Drain potatoes, rinse, peel and chop. Mix potatoes, spring onion and sauce and let it soak for about 1 hour.

  2. 2

    Rinse salmon, dab dry and cut into strips of equal length, approx. 1⁄2 cm thin. Spread a thin layer of oil and season with a little Fleur de Sel. Cover with foil.

  3. 3

    Lay the salmon strips flat next to each other, arrange the potato salad on top of each 1⁄4 Wash the dill and shake it dry, pluck the flags. Cut cress from the bed. Add cress and dill to the potato salad.

  4. 4

    For this dish, the salmon must be super fresh, as it is eaten raw. If the fillet still has a silvery skin or a layer of fat, cut it off carefully

  5. 5

    Garnish as you like with edible flowers from your own garden or from the greengrocer

Nutrition Facts

310 kcal
23 g
14 g
22 g