Furikake-crusted salmon and Japanese-style potato salad
Prep time: 15 minsTotal time: 
Furikake-crusted salmon and Japanese-style potato salad
Furikake, a Japanese seasoning blend made with sesame seeds and seaweed, gives salmon a crisp, umami crust in this flavour-packed fish dish
Prep time: 15 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 300g baby potatoes, halved or quartered depending on size
- 2 medium eggs
- 1 x 240g pack skin-on salmon fillets
- 2 tbsp light mayonnaise
- ½ tsp wholegrain mustard
- 50g pickled cornichons, plus 1 tsp brine from the jar
- 150g cucumber (about ½), cut into 1cm half moons
- 1 tbsp olive oil
- small handful chives, snipped, to serve
For the furikake
- 1 tbsp sesame seeds
- 2 half-cut nori sheets, torn into smaller pieces
- ½ tsp fine salt
Step by step
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Cook the potatoes in a large pan of salted boiling water for 15 minutes or until tender, carefully lowering in the eggs for the final 7 minutes. Once cooked, use a slotted spoon to transfer the eggs to a bowl of iced water and drain the potatoes. Set aside to cool.
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Meanwhile, put the furikake ingredients in a small food processor or spice grinder, then pulse briefly until the sesame seeds are partially ground. Transfer to a plate. Pat the salmon dry with kitchen paper and season with black pepper. Press the tops firmly into the furikake to coat. Set aside.
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In a bowl, mix together the mayonnaise, mustard and cornichon brine. Peel the eggs and cut into quarters. Fold the cornichons, cucumber, cooled potatoes and egg quarters into the mayo mixture, then season to taste and set aside.
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Heat the oil in a frying pan over a high heat and fry the salmon, skin-side down, for 3-5 minutes or until the skin is crisp and golden. Turn and cook for a further 3-5 minutes (reduce the heat if necessary) or until cooked through. Serve with the potato salad and scatter over the chives.
