Salmon Rösti, Salmon Tartare, Iberian Salad, Soured Cream

Introduction

This recipe is inspired by a salmon rösti from Paola Carosella’s channel—originally Francis Mallmann’s idea. I first made it for a new friend, Carlos, who helped me through one of the hardest stretches of my life. His reaction was deliciously enthusiastic—he’s such a fan that, though he rarely cooks, he now copies my salmon tartare that goes with the rösti.

Instructions

For the rösti:

1. Bring a pan of water to the boil. Scrub the potatoes; if small, add to boiling water and cook 10 minutes until tender but firm. If large, start in cold water.

2. Grate the potatoes into a bowl, discarding skins.

3. Season the grated potato with salt and pepper.

4. Clarify the butter: microwave 20–30 seconds until melted with white foam on top. Skim the foam and discard. Pour off the clear fat, stopping before milk solids transfer.

5. Form loose patties of potato without pressing too hard—like small burger shapes.

6. Remove salmon skin with a knife. Cut fillets lengthwise into finger-thick strips; trim to even size. Season with salt and pepper. Reserve trimmings and skin.

7. Layer 4–5 spinach leaves on a potato mound, two salmon strips on top, then another potato mound.

8. Brush a wide hot pan with clarified butter.

9. Add the stacks, regulating heat and basting with more clarified butter. Cook 6 minutes, flip carefully, 6 minutes more.

For the tartare:

1. Dice trimmings in brunoise, season with salt, pepper, lemon and soy.

2. Add shallot and mix.

3. Pat the skin dry and crisp it in the same pan with a little clarified butter, pressing lightly with a spatula. Chop the crackling.

For the Iberian salad:

1. Toss lettuces and rocket with salt, pepper, oil and lemon.

For the soured cream:

1. Whisk cream with salt, pepper, chives and lemon until lightly thickened.

To serve:

1. Arrange salad on a wide plate. Ring the tartare with a mould, top with crisp skin.

2. Add a salmon rösti beside it.

3. Quenelle the soured cream between tartare and rösti.