Leek and Potato Cream with Salmon Skewer

To prepare the leek and potato cream with salmon skewer, start by deboning the salmon slice. Use tweezers to remove the bones along the back 1. Once this is done, feel the meat again to ensure all bones are removed. Then cut out 4 slices 2 and from these cut 4 regular cubes 3.

Form 4 skewers by skewering 4 salmon cubes on each stick 4 and place them in a baking dish. Now prepare the emulsion with which you will marinate the salmon skewers: finely chop 2 sprigs of dill 5 and pour the extra virgin olive oil into a bowl 6.

Pour the chopped dill into the bowl with the oil 7 and add the grated zest of an organic or untreated lemon 8, then drizzle the skewers with the dill and oil emulsion 9. The lemon zest, as opposed to the juice, will flavor the salmon without cooking it.

Enrich the emulsion with a tablespoon of pink peppercorns 10 and a pinch of salt. Cover the baking dish with plastic wrap 11 and let the salmon skewers marinate in the fridge for 20 minutes. Meanwhile, start preparing the cream: peel the potatoes 12.

Cut the potatoes in half, then into strips, and finally into rather small cubes 13. Trim the leeks by removing the ends and cutting them into rings 14. Then heat a drizzle of oil in a large pot and sauté the leeks 15.

Deglaze with a ladle of vegetable broth 16. To find out how to prepare it best, check out our Cooking School: vegetable broth. Let the vegetable broth evaporate, then add the diced potatoes 17, stir, season with salt and pepper to taste. Cover with the remaining broth, cover with a lid, and cook for 30 minutes until the potatoes have softened. After this time, transfer everything to a bowl 18.

Blend the mixture with an immersion blender 19 until you achieve a creamy consistency 20. If the cream is too thick, add a ladle of vegetable broth. Once the 20 minutes have passed, take the marinated salmon skewers out of the fridge and heat a grill or a large pan. Then sear the skewers over high heat to color the outside and keep the inside soft and juicy 21. It only takes a few seconds per side, and once cooked, remove them from the grill or pan to prevent further cooking. Keep the emulsion as you will need it to further flavor the skewers during or after cooking.

When the meat is slightly pink 22, you can turn off the heat and drizzle them with the same emulsion in which they marinated 23. At this point, all you have to do is pour the leek and potato cream into bowls and accompany each bowl with a salmon skewer 24!