• Servings

  • 800 g Mona Lisa potatoes
  • 2000 ml Sunflower oil
  • 8 g Salt
  • Supreme of Smoked King Salmon
  • For the vanilla oil
  • 400 g Sunflower oil
  • 40 g Vanilla pods
  • 4 g Maldon salt


    Cut the potatoes into dice of 2 cm3. Season.
    Cover with the sunflower oil and make a confit for 30 minutes at 120º. Leave to cool in the same oil.
    Cut the wild salmon into dice of 2 cm3.
    Vanilla oil: Infuse the opened vanilla pods in the oil at 80º. Drain and keep the oil and vanilla pulp aside.
    Put a cube of potato followed by a cube of wild salmon on a brochette stick. Drizzle with the vanilla oil and sprinkle a little Maldon salt on top.

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