Sushi salmon with mustard potato salad and cress

Name: Sushi salmon with mustard potato salad and cress
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 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

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Awaiting you is a double melt - of tender salmon and marinated potatoes - and multiple sensations on the palate

COOK TIME
45 mins

TOTAL TIME
105 mins

Ingredients

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

Directions

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