Grilled salmon with cheese tartar sauce and roasted potatoes


For salmon and baked potatoes

4 salmon loins, cleaned and skin on
10 ml of extra virgin olive oil
10 mini potatoes
4 g rosemary
3 g thyme
3 g oregano
5 g salt
2 turns of pepper mill

For the cheese tartar sauce

150 g of Quescrem Natural
10 g mustard
18 g capers
18 g pickled gherkins
10 g extra virgin olive oil
3 g salt
2 turns of black pepper grinder
100 ml fish stock or fumet
7 g chopped fresh parsley



Cook the potatoes in a pot with water and salt until tender. Open in half and sauté with butter and aromatic herbs.
Season with salt and pepper.


For the sauce, finely chop all the ingredients and mix the mustard, the Quescrem Natural, the fish stock and the olive oil until you obtain a creamy sauce, season with salt and pepper.


Grill the salmon with olive oil.
Season with salt and pepper and serve with the tartar sauce along with the potatoes on the side.

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