Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 floury potatoes (e.g. Rooster) (approximately 400g) for steaming/ boiling
  • 150g salmon fillet
  • 4 tablesp. soy sauce
  • 2 tablesp. rapeseed or olive oil
  • Juice of 1 lime
  • 100ml double cream
  • ½ teasp. of wasabi
  • 50g of whole hazelnuts, crushed
  • 8 radishes
  • A pinch of salt
EUPOTATOES27699 5 website 820x480 recipes 81
Cooking time: 30 MIN

A recipe inspired by Japanese cuisine, which sublimates the potato by combining it with the freshness of marinated salmon and the spiciness of radish.

  1. Cut the salmon into large cubes.
  2. Place the cubes in a bowl, pour in the soy sauce, oil and lime juice. Mix together. Cover and store in a cool place.
  3. Place the potatoes in a pot of cold water. Boil them for about 20 minutes. Check if they are cooked by inserting the tip of a knife, it should cut through without resistance.
  4. Once the potatoes are cooked, run them under cold water, drain and peel them. Cut them into cubes.
  5. In a bowl, pour the cream and place half a spoonful of wasabi. Mix with a teaspoon, stirring very quickly.
  6. Top and tail the radishes and rinse them thoroughly with water. Cut the radishes into very thin slices.
  7. Pour the potatoes and radish slices into the bowl.
  8. Mix well and divide the salad into verrines (small glass dish). Add a few cubes of marinated salmon, just drained.
  9. Sprinkle the salad with the crushed hazelnuts.

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