Salmon tataki with mashed potato purée

Make the mashed potatoes: Turn the sweet potatoes in olive oil, salt and pepper. Bake them in the oven at 200 °C for about 25–30 minutes, until they are tender. Mash the sweet potatoes into a smooth puree with a stand mixer or blender. Add a splash of water if needed.

Paner the salmon: Mix black and white sesame seeds on a plate. Season the salmon lightly with salt and turn it in the sesame seeds so that all sides are covered.

Cook the salmon quickly: Heat the olive oil in a frying pan over high heat. Cook the salmon for 30–60 seconds on each side, until the sesame seeds have a golden crust, while the salmon remains raw in the center.

Cut up and serve: Let the salmon rest for a moment before cutting it into thick slices. Spread the mashed potatoes on a serving plate or plates, and arrange the salmon slices neatly on top.

Decoration and serving: Top with microgreens and optionally a lightly grilled lemon wedge for an extra fresh and decorative finish.