Fresh herbs, creamy mashed potatoes & succulent salmon – with perfect wine pairing
This recipe combines delicately fried salmon fillet with a fresh, aromatic herb sauce made from dill, tarragon and parsley, accompanied by a creamy mashed potato. With its light citrus and herbal notes, the sauce adds a wonderfully fresh component to the dish, while the velvety texture of the mash provides a harmonious base. An elegant Chardonnay or Pinot Blanc is the ideal accompaniment, with their fine acidity and subtle fruity flavours that wonderfully complement the creamy sauce and salmon.
Which wines go best with this meal?
This dish combines tender fish, creamy textures and fresh herb flavours. A harmonious wine should have a fine acidity, subtle fruit and a smooth texture to perfectly complement both the herb sauce and the creamy potato garnish.
1. chardonnay from Burgundy (main recommendation)
➡ Why? An elegant, not too woody Chardonnay from Burgundy offers a beautiful balance of freshness, fine fruit and a light creaminess that harmonises perfectly with the sauce and the mash. ✔ Recommended region: Burgundy, France
2. Pinot Blanc from the Palatinate (Germany)
➡ Why? A Pinot Blanc brings subtle pear and citrus flavours as well as a fine acidity that complements the salmon wonderfully without overpowering the sauce. ✔ Recommended region: Palatinate, Germany
3. vermentino from Tuscany (Italy)
➡ Why? The Mediterranean freshness and slightly herbal notes of a Vermentino harmonise perfectly with the herb sauce and the mild creaminess of the mash. ✔ Recommended region: Tuscany, Italy
The recipe:
Salmon fillet with spring herb sauce & mashed potatoes
Cooking utensils
- 1 Cutting board & knife
- 1 Pan for the salmon
- 1 Small saucepan for the sauce
- 1 Large pot for the potatoes
- 1 Potato masher
Ingredients
For the salmon:
- 2 Salmon fillets approx. 150 g each, fresh or defrosted
- 1 Tbsp olive oil
- ½ teaspoon sea salt & pepper to taste
- 1 teaspoon lemon juice
For the spring herb sauce:
- 150 ml Cream or crème fraîche
- 1 tsp mustard mild or Dijon
- 1 tablespoon lemon juice
- ½ tsp honey Optional for a subtle sweetness
- 1 Handful of fresh herbs Dill, tarragon, parsley, finely chopped
- 1 teaspoon butter
- Salt & pepper to taste
For the mashed potatoes:
- 400 g Potatoes floury, peeled and diced
- 50 ml Milk or cream
- 1 teaspoon butter
- Nutmeg Salt & pepper to taste
Preparation
Prepare the mashed potatoes:
- Boil the potatoes in a pan of salted water for about 15 minutes until they are soft.
- Drain and mash with milk, butter and nutmeg until a creamy consistency is achieved.
- Season to taste with salt and pepper and keep warm.
Cook the spring herb sauce:
- Melt the butter in a small pan.
- Stir in the cream, mustard, lemon juice and honey.
- Simmer over a low heat for 5 minutes.
- Stir in the finely chopped herbs and season with salt and pepper to taste.
Fry the salmon fillet:
- Heat a pan with olive oil and place the salmon skin side down.
- Fry for 3-4 minutes, then carefully turn and cook for a further 2-3 minutes.
- Drizzle with lemon juice and season with salt and pepper.
Serve:
- Divide the mashed potatoes between plates.
- Place the salmon on top and drizzle generously with the herb sauce.
- Decorate with fresh herbs as desired.
Recommended side dishes
- Roasted green asparagus with lemon zest
- A crunchy spring salad with radishes & mustard dressing
- Crispy baguette to soak up the sauce
