servings
- 400 g salmon backs
- 4 large potatoes
- 1 green courgette
- 1 yellow courgette
- 1 radish
- ½ cucumber
- 1 shallot
- 8 cherry tomatoes
- 1 sprig of Thai basil
- 4 tbsp mustard
- 1 tbsp honey
- 2 tbsp butter
- 20 g horseradish cream
- 2 tbsp apple balsamic vinegar
- Salt and pepper
- Fleur de sel
- Olive oil
- Peel and boil the potatoes until tender. Mash or grate to form the base for patties. Shape into round cakes and set aside.
- Heat a little olive oil in a pan and fry the potato patties until golden brown on both sides. Keep warm.
- Prepare the vegetable brunoise: finely dice the courgettes, radish, cucumber, shallot and cherry tomatoes. Season with olive oil, salt, pepper and a little fleur de sel. Add chopped Thai basil.
- Make the sauce: melt butter in a small saucepan. Stir in mustard, honey, horseradish cream and apple balsamic vinegar. Whisk until smooth. Season with salt and pepper to taste.
- Season the salmon with salt and pepper. Pan-fry in a little olive oil until just cooked through, keeping the inside moist and tender.
- To serve: place a potato patty on each plate, top with salmon, drizzle with honey mustard sauce, and garnish with vegetable brunoise.