Grilled Salmon with Chive Flower Potato Puree

If petals are not available, you can equally use finely chopped, sauteed garlic.

In a small baking bowl, combine crème fraîche, cucumber, red onion and vermouth. Season with salt and black pepper, set aside to infuse.

Prepare the charcoal grill.

While the coals are heating, bring water to a boil in a large saucepan. Add potatoes and cook for 15 to 20 minutes. Drain and mash with a potato masher or a potato ricer. Add butter and stir until melted. Add sour cream and stir gently until mixture is smooth. If necessary, thin with milk to desired consistency. Stir in garlic flower petals. Season with salt and white pepper. Keep warm.

Pour the clarified butter into a shallow baking dish and turn the salmon fillets in it, one at a time, to the other side. Place on the grill grate and grill, turning once to the other side. If the fish is very fresh, it is recommended to grill it medium-rare, which means 3-5 min. each side, depending on the thickness of the fillets.

Divide mashed potatoes evenly among 4 serving plates. Place a piece of salmon on each plate, top generously with a few spoonfuls of the crème fraîche mixture and garnish with 1 tsp. caviar or 2 tsp. black olives or chive blossoms, if desired.

Country cuisine: Onions

By the way: Did you know that Buttersch

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