Creamy Potato and Fennel Salad with Apple, pan-fried Salmon and deep-fried Capers

Ingredients

• 400 g salmon of sashimi quality
• 4 x potatoes
• 2 x shallots
• 1 x green apple
• 2 dl sour cream
• 1 dl mayonnaise
• 1 dl buttermilk
• 2 tbsp chives
• 1 tbsp parsley
• 1 tsp lemon
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 handful capers

Method

1. Slice the potatoes, add some water to a pot with a little salt, and boil until tender. Dice the fennel and shallots and fry for about two minutes to a pan with neutral oil. Transfer to a bowl and set aside. When the potatoes are tender, strain the water and place them in the same bowl and let everything cool.
2. Dice the apple and add them to the bowl with the potato, fennel and onion. Mix together the ingredients for the Ranch dressing, and toss this in with the vegetables. Heat the oil in a small saucepan to 180 degrees, and fry the capers little by little until they are crispy. Drain the fat on paper towels.
3. Heat a frying pan and add a little neutral oil. Place portions of salmon in the frying pan and cook for 3-4 minutes on each side, depending on the thickness of the piece. Feel free to add a good tablespoon of butter to the pan and pour the melted butter over the salmon pieces. Season to taste with salt and pepper, and a few drops of lemon.
4. Heat neutral oil to a small pan to about 180 degrees. Fry the capers until they are crispy, and let the fat drain on paper towels.