For 4 people
For 4 people
Cook the potatoes in salted water for 20 minutes.
Crush the potatoes to make a puree, add 2 tablespoons of olive oil, add the chopped mizuna, salt and pepper to your taste.
Brown the salmon and peppery salmon fillets. Cook for 3 minutes on each side until they are golden golden outside and right inside.
Mix the dill, the capers, the minced shallots and 3 tablespoons of olive oil. Put salt and pepper at your taste.
Serve and coat it all with the dill mixture, capers, shallots and olive oil.
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