Salmon tartare with creamed cress and straw potatoes

This delightfully fresh recipe can be assembled just before service and will offer a breath of springtime air on a plate. With its vibrant colors and flavors, this dish will appeal to foodies and sophisticates alike. Season well and serve with a Chablis with its lively, fruity flavors.

List of ingredients

For the tartare

500 g / 20 oz boned, skinned salmon
2 spring onions
1 lime
6 stalks of fresh coriander
3 cl / 1.2 fl oz of olive oil
4 pinches of salt
4 pinches of chilli (or Espelette pepper)
3 pinches of sea salt

For the sauce:

15 cl / 6 fl oz of single cream
½ bunch watercress
3 pinches of salt

For the straw potatoes:

400 g /14 oz firm potatoes
1l / 40 fl oz oil for frying
Fine salt

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip


With its brilliant colour and excellent clarity, its pleasant nose of ripe fruits, dry fruits and white flowers along with its soft, harmonious palate, this Chablis is a real delight.Thanks to its little touch of vivacity it easily counters the richness of the salmon, providing the necessary freshness. This combination is particularly pleasant and tasty.


For the salmon tartare and the sauce

Finely chop the spring onions. Grate the zest and squeeze the juice from the lime. Remove the leaves from the fresh coriander and chop. Cut the fresh salmon into small cubes, then mix with the spring onions, the zest and the lime juice.

Season with sea salt and chilli, then add a drop of olive oil and check the seasoning.


For the sauce

Sort and wash the watercress leaves.
Boil the cream with the salt and add the watercress leaves.
Cook for 2 minutes, then mix. Leave to cool quickly.


For the straw potatoes

In a deep-fat fryer or a large pan, heat the oil to 180°C / 355°F.

Peel and wash the potatoes. Using a mandolin, slice the potatoes into julienne strips, then place them in a large bowl of cold water. Leave to sit for 5 minutes, to remove the starch. Rinse the potatoes under running water and dry well with a clean tea towel.

Divide the potatoes into five equal parts. Fry each portion for around 4 minutes, mixing the oil with a spider (a type of flat colander with a handle) to prevent the chips from sticking together. Remove the chips with the spider and place on a plate covered in paper towel. Add salt and put to one side.

In a stainless steel circle, arrange the tartare in the centre of the plate, top with the straw potatoes and surround with cream of watercress.



 Chef's Tip


Store the straw potatoes in a cool, dry place if necessary.

Salmon tartare Cream of watercress straw potatoes /Chablis/Bourgogne/Burgundy

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