For 4 people
4 salmon escalopes
600 g good mashing potatoes
80 g milk
40 g butter
Salt, pepper
Olive oil
Salicornia
Seasonal vegetables
Big slice of veal head paté
Balsamic vinegar
Cook the salmon until just pink, and season.
Make a very light potato mousseline, and add some olive oil.
Blanch the salicornia.
Choose some colourful seasonal vegetables, and cook to suit your taste.
Place the warm salmon in the centre of the plate. Arrange a fine sliver of veal head paté on top.
Decorate with the vegetables and the potato mousseline. Finish with a few drops of olive oil and balsamic vinegar.
