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  • Cooking Time

  • Difficulty

  • Prep time

  • Serves


Nutritional information


Amount per serving

Carbohydrates (g)

20.996 g

Sodium (mg)

524.309 mg

Vitamin A (IU)

392.313 IU

Saturated Fat (g)

9.017 g

Energy (kcal)

589.877 kcal

Fat (g)

42.147 g

Trans Fat (g)

0.178 g

Salt (g)

1.312 g

Calcium (mg)

31.103 mg

Monounsaturated Fat (g)

18.16 g

Cholesterol (mg)

98.675 mg

Iron (mg)

1.509 mg

Vitamin C (mg)

17.14 mg

Fibre (g)

3.444 g

Sugars (g)

1.865 g

Protein (g)

31.658 g

Potassium (mg)

1047.266 mg


125.977 g

3145.852 mg

2353.877 IU

54.104 g

3539.261 kcal

252.88 g

1.07 g

7.87 g

186.62 mg

108.958 g

592.05 mg

9.051 mg

102.841 mg

20.664 g

11.188 g

189.95 g

6283.594 mg

  • 6 pieces of salmon fillet
  • 1 Knorr Fish Stock Cubes
  • 1 tbsp olive oil
  • Half a large lemon
  • parsley spring, to garnish
  • 1 kg new potatoes (peeled)
  • 25 g butter (cubed)
  • salt
  • A handful of fresh mint leaves
  • 2 Prepare mayonnaise, which will be a base for the tartare sauce. (Whenever possible, it is recommended that mayonnaise is made by hand rather than by machine.)
  • 3 In a mixing bowl and using a metal balloon whisk, whisk together the egg yolk, mustard and white wine vinegar until thoroughly blended.
  • 4 While continuing to whisk, gradually pour in the groundnut oil, pouring it down the side of the bowl so that it trickles slowly into the mayonnaise mixture. (Use groundnut oil instead as olive oil would be too strong. Any other light-flavoured oil, such as sunflower oil or vegetable oil is suitable as well.)
  • 5 Whisk till the mixture becomes thick, velvety and smooth. (As the mixture begins to emulsify, oil can be added in quicker.)
  • 6 Mix in the capers, gherkins, shallot and parsley. Adjust quantity to taste preferences.
  • 8 Place the potatoes in a large pan of water, bring to the boil and boil until tender.
  • 9 Using a slotted spoon, transfer the hot potatoes to a dish containing the cubed butter.
  • 10 Season with a pinch of salt and add in the mint leaves. Cover the dish with cling film and set aside for 20 minutes.
  • 11 Once the potatoes have been set aside, pre-heat the oven to 190°C or 170°C fan.
  • 12 Make a seasoning paste by crumbling together a KNORR Fish stock Cube into the olive oil.
  • 13 Spread the paste evenly over both sides of the salmon steaks to season them.
  • 14 Heat two large ovenproof frying pans on the top of the stove and add half a tablespoon of olive oil to each. (Tip: Ensure pans do not become overly hot.)
  • 15 Add three pieces of salmon to each fish hot pan, skin side-down and then increase the heat. Fry for 5–6 minutes until the skin is browned.
  • 16 Transfer the pans with the salmon steaks in them, still skin-side down, to the oven and cook for a further 5–6 minutes. (Cooking salmon steaks skin side-down without turning them over, allows the skin to become crispy and the flesh to remain moist rather than drying out.)
  • 17 Take the salmon from the oven and transfer to a serving dish.
  • 18 Squeeze the juice from the lemon half over the salmon steaks.
  • 19 Top each piece of salmon with a spoonful of tartare sauce, garnish with parsley and serve with the buttered potatoes and the tartare sauce.