Combine the mouth-watering flavours of potatoes with mustard, lemon and Västerbottensost® and herb yoghurt, which complement the salmon perfectly.
150 g grated Västerbottensost®
600 g salmon fillet
3 tbsp Japanese soy sauce (e.g. Kikkoman)
2 tbsp granulated sugar
500 g almond potatoes
3 tbsp Dijon mustard
Juice of 1 lemon
4 tbsp rapeseed oil
100 g yoghurt
1 pot fresh chervil or another herb
Chop the potatoes into small pieces and boil them in salted water for around 12 minutes. Drain them and spread them out on a roasting tin. Drizzle them with olive oil, season with salt and pepper and cook them in the oven for around 3 minutes at 200°C until they start to colour. Make the dressing for the potatoes by mixing the mustard, lemon juice and rapeseed oil. Stir in the Västerbottensost and season with salt and pepper. Divide the salmon into four pieces and turn them in a marinade of sugar and soy sauce. Sprinkle them with sea salt and fry them in a hot pan until they start to colour. Continue cooking the salmon in the oven at 200°C for around 4 minutes. Mix the potatoes with the mustard dressing. Chop the fresh herbs and combine them with the yoghurt. Serve with a sprinkling of grated Västerbottensost on top.