Summary

Ingredients

• 2 salmon fillet (s), skinless and bones, 140 g each
• 1 tablespoon lemon juice
• salt
• Pepper from the grinder
• 40 g pine nuts
• 0.5 ½ bunch tarragon
• 20 g breadcrumbs
• 40 butter
• 1 tablespoon mustard
• 500 g potato (s), waxy oranic
• 200 ml buttermilk
• 100 ml cream

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Instructions

1. Season the salmon fillets with lemon, salt and pepper. Chop pine nuts with tarragon (put some leaves back) and crumbs in a blender and mix with 20 g soft butter. Season with salt and pepper. Spread the mustard on the fillets, sprinkle the crumb mixture. Cover and chill.
2. Boil potatoes unpeeled in salted water until very soft, drain and peel.
3. Place the salmon on an oven rack lined with baking paper and cook in the preheated oven at 220 degrees on the second level from the bottom for 12-15 minutes.
4. Bring the buttermilk, cream and the remaining 20 g butter to the boil. Add the potatoes and mash them finely. Stir the potato cream well, season with salt and pepper.
5. Spread the cream on plates and put the salmon on top. Decorate with tarragon leaves.