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


Ingredients for 4

  • 3 floury potatoes (e.g. Rooster) (approximately 600g) for steaming
  • 500g fresh salmon
  • 1 courgette
  • 1 lemon
  • 2 tablesp. fresh cream
  • 100g feta cheese
  • Handful of fresh chives, finely chopped
  • Some young salad leaves
  • 1 cucumber, sliced
  • Freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 86
Cooking time: 40 MIN

An original poke bowl combining bluefin tuna and preserved lemon with potatoes that are still warm.

  1. Place the potatoes into a pan of cold water and bring to the boil for 20 minutes.
  2. Allow to cool, then peel and cut into slices.
  3. Cut the salmon into cubes and remove the bones if necessary.
  4. Wash the courgette and make ribbons with a peeler.
  5. Cut the lemon into eight wedges.
  6. Mix the fresh cream with the crumbled feta cheese.
  7. Add the finely chopped chives and pepper and mix.
  8. Arrange slices of still warm potatoes in each bowl, add a few young salad leaves, cucumber, the diced salmon, the courgette ribbons and the lemon and serve with the Feta cream. Season with freshly ground black pepper.

Credits: Recipe developed by Amélie Roche

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