Savoury recipe - Potato tartar with sesame crispy salmon

Salmon cooked one-sided is a classic on fine gourmet tables. This magnificent cooking technique produces a variety of textures and consistencies: crispy, melt-in-your-mouth, semi-cooked... Ready to grill salmon on one side only? You'll need a frying pan and a sheet of baking paper.

Sesame seeds serve a dual purpose: they protect the fish during cooking, while adding a roasted, crunchy touch during eating.

My personal tip for checking doneness: insert a kitchen needle or a very thin knife into the flesh of the fish. You should feel a slight resistance. Gently bring the needle to your lip: if it's lukewarm, the fish is perfectly cooked.

- Chef Julian


Potato tartare & crispy salmon


Portions Preparation time
4 1h20



firm potatoes
2 Spring onions
1 Fennel (large) or cucumber
2 tablespoons Dijon mustard
5 tablespoons Rice vinegar
4 tablespoons olive oil
20g Fresh ginger
20g Dill, chopped
1/2 Lime
- Homemade pickles + herbs
4 Salmon steaks
1 tablespoon Cajun blend or curry spices
50g White sesame seeds



Step 1/7

Peel and cut your potatoes and onions into 5 mm cubes.

Rinse potatoes under cold water to remove starch, then drain.

In a large casserole or frying pan, faite the onions with 1 tablespoon of olive oil, then add the diced potatoes and moisten with water to the top.

Cook over medium heat for 15 to 20 minutes, until all the water has evaporated and the potatoes have melted.

Set aside.


Step 2/7

While the potatoes are cooking, cut the fennel or cucumber into small cubes as before, then set aside in a bowl of cold water to crisp up.


Step 3/7

To make the sauce, whisk together the mustard, mascarpone, rice vinegar and 3 tablespoons of olive oil in a large bowl.

Add the chopped ginger, dill and the zest and juice of half a lime.

Season with salt and pepper, then aound this creamy sauce with the potatoes and well-drained fennel.

Stir, then chill.


Step 4/7

Heat a large frying pan over high heat with greaseproof paper and 2 tablespoons olive oil.


Step 5/7

Season the salmon steaks with a drizzle of olive oil, spices, salt and pepper. Saltpepper.

Dip one side in sesame seeds. and carefully place the sesame side in contact with the baking paper.


Step 6/7

Cook for 3 to 5 minutes over high heat, then 10 minutes over medium heat. The sesame seeds should not burn.

Once cooked, leave to rest while you prepare the plates.


Step 7/7

Using a round, high and wide cookie cutter, shape a circle of potato tartare.

Remove the circle and carefully place the salmon on top, golden side up with the sesame seeds.

Finish with all kinds of aromatic herbs, including pickles if you have any left over. from our previous recipe


And there you go, telling us all about it!


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