Potato Pancakes with teriyaki salmon fillet, wasabi cream and mango salsa
Fresh potato pancakes in a deliciously spicy Asian style with teriyaki salmon fillet, wasabi cream and fruity mango salsa. For a delicious change on the plate!
Ingredients
For 3 people:
- 2 packs of Pahmeyer potato pancakes (300 g each)
- 30 ml teriyaki sauce
- 10 g black sesame seeds
- 450 g fresh salmon fillet without skin
- a little salt and pepper
- 30 g wheat flour
- 2-3 tbsp rapeseed oil
For the wasabi cream:
- some wasabi paste
- 120 g crème fraîche
- 1 tsp lime juice
- ¼ red chili pepper, very finely chopped
- some salt, sugar
For the mango salsa:
- 150 g soft mango
- 1-2 spring onion stalks
- ¼ red chili pepper
- 3 stalks of fresh coriander
- ½ clove of garlic, pressed
- 2 tsp lime juice
- a little sea salt
Preparation
- For the wasabi cream, mix all the ingredients together well, season to taste and chill until ready to serve.
- For the mango salsa, finely dice the mango.
- Clean, wash and finely dice the spring onion.
- Finely chop the chili.
- Wash and dry the coriander and cut into fine strips.
- Mix with the remaining ingredients and season to taste.
- Pat the salmon fillets dry, cut into thirds, season and coat in flour.
- Heat the oil in a non-stick pan, fry the salmon fillets on both sides
- Turn the heat down, add the teriyaki sauce and cook the salmon fillets over a low heat. Sprinkle with sesame seeds.
- At the same time, prepare the Pahmeyer potato pancakes according to the instructions on the packet and then arrange on plates.
- Place the salmon fillets on top and serve with the wasabi cream and mango salsa.
