Potato-wrapped salmon skewers: An elegant homemade delight

Sometimes, creativity is all it takes to transform familiar ingredients into something extraordinary, both in flavour and presentation. An excellent example is the delectable potato skewers with a salmon centre.

A professional chef from a fine-dining restaurant crafted this unusual dinner idea with fish as the star ingredient. However, anyone can be the chef here, as salmon potato skewers can be easily prepared at home. These delightful bites are complemented with a simple cream sauce enhanced with a hint of lemon and parsley.

Fish should be present more often in our diet, and the best way to ensure this is to prepare them deliciously and temptingly. My latest discovery is simple skewers, where pieces of salmon are enveloped in a blanket of potatoes.

These skewers make an excellent light dinner or an elegant supper. I recommend serving them with some vegetables, such as butter-steamed asparagus.

Ingredients:

• 4 medium potatoes
• 2 tablespoons of potato starch, plus extra for sprinkling on the salmon
• 1 egg
• 1 teaspoon of salt
• 300 grams of salmon
• Salt and pepper to taste

Sauce:

• 25 grams of butter
• 200 millilitres of double cream
• Juice from half a lemon
• 1/3 cup chopped parsley
• 1/3 teaspoon of salt
• 1/4 teaspoon of pepper

Preparation:

Step 1. Peel, wash and grate the potatoes using a fine grater. Cover them with water and set aside for 20 minutes. After this, drain them thoroughly, rinse them with water, and then add potato starch, egg, salt, and pepper. Mix the ingredients well. Lay out a plastic wrap and spread the potato mixture on it, forming a rectangle.

Step 2. Place a piece of salmon in the centre and sprinkle it with potato starch. Season with salt and pepper, and wrap it tightly by lifting the edges of the plastic wrap. The potato mixture should envelop the salmon.

Step 3. Remove the potato roll from the plastic wrap. Heat oil in a pan and fry the roll on both sides until the potatoes are golden brown.

Step 4. After frying, pour cream into the pan and mix well. When it begins to boil, squeeze in the lemon juice and cook for a short while. Add the chopped parsley and season with salt and pepper. Cook until the sauce thickens slightly.

Step 5. Cut the fried fish into smaller pieces and pour the sauce over them. Serve warm. Enjoy your meal!