1 potato , grated

1 red onion , grated

1 tbsp flour

olive oil

1 tsp Dijon mustard

1 large wild salmon fillet

watercress to serve


1 egg yolk , at room temperature

½ garlic clove , chopped

1 tsp Dijon mustard

100ml olive oil

½ lemon , juiced

a small handful mint



Make the aïoli by mixing egg yolk, garlic, mustard and seasoning.

Slowly whisk in the oil until it’s a thick sauce. Add lemon juice and mint.

Squeeze the excess liquid from the grated potato, then mix the potato, onion and flour.

Season and form into two rostis, then fry in a little oil for 5 minutes on each side.

Keep warm.

Brush the mustard over the salmon. Season and grill for 5 minutes.

Break it into pieces and serve with the rosti, watercress and aïoli.