Recipe: Salmon Tartare and Watercress Cream

For the salmon tartare and sauce:

1 Finely mince the spring onions (or shallots).
Grate the zest and extract the juice from the lime.
Cut the fresh salmon into small cubes, then mix everything together with the spring onions, dill and the zest and juice of the lime.

2 Season with fleur de sel and Espelette pepper, then add a splash of olive oil and adjust the seasoning.
For the sauce:

3 Sort and wash the watercress leaves.
Bring the cream to a boil with the salt and plunge the watercress leaves into it. Bring to a boil then blend the preparation. Cool quickly.
For the straw potatoes:

4 In a deep fryer or large pot, heat the frying oil to 355°F (180°C).

5 Peel and wash the potatoes.
Using a mandoline, slice the potatoes into julienne lengthwise, then place them in a large bowl of cold water. Let rest for five minutes to allow the starch to settle to the bottom. Rinse the potatoes under running water and dry them well with a clean cloth.

6 Divide the potatoes into five equal parts. Fry each portion for approximately 4 minutes, stirring the oil with a slotted spoon to prevent the fries from sticking together. Remove the fries with the slotted spoon and place them on a plate lined with paper towels.
Salt and set aside.

7 In a stainless steel ring, arrange the tartare in the center of the plate, top it with a mound of straw potatoes and add a line of watercress cream.
Chef's tip: If you need to store the straw potatoes, keep them in a dry and temperate place.