For the salmon tartare and the sauce

Finely chop the spring onions. Grate the zest and squeeze the juice from the lime. Remove the leaves from the fresh coriander and chop. Cut the fresh salmon into small cubes, then mix with the spring onions, the zest and the lime juice.

Season with sea salt and chilli, then add a drop of olive oil and check the seasoning.

For the sauce

Sort and wash the watercress leaves.
Boil the cream with the salt and add the watercress leaves.
Cook for 2 minutes, then mix. Leave to cool quickly.

For the straw potatoes

In a deep-fat fryer or a large pan, heat the oil to 180°C / 355°F.

Peel and wash the potatoes. Using a mandolin, slice the potatoes into julienne strips, then place them in a large bowl of cold water. Leave to sit for 5 minutes, to remove the starch. Rinse the potatoes under running water and dry well with a clean tea towel.

Divide the potatoes into five equal parts. Fry each portion for around 4 minutes, mixing the oil with a spider (a type of flat colander with a handle) to prevent the chips from sticking together. Remove the chips with the spider and place on a plate covered in paper towel. Add salt and put to one side.

In a stainless steel circle, arrange the tartare in the centre of the plate, top with the straw potatoes and surround with cream of watercress.

 Chef's Tip

Store the straw potatoes in a cool, dry place if necessary.