Salmon Diamonds in Sesame Coating on Pea Puree with Pea Sprouts and Horseradish Foam

5 from 5 votes
Prep Time 30 minutes
Cook Time 10 minutes
Rest Time 2 minutes
Total Time 42 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 287 kcal


For the foam:

  • 4 tbsp Toasted sesame seeds
  • 2 tbsp Oil
  • 2 tbsp Butter
  • 2 Pc. Shallot
  • 400 g Frozen peas
  • 2 tbsp Cream
  • 100 g Pea shoot
  • 1 tbsp Butter
  • Salt
  • Pepper
  • Nutmeg
  • Sugar
  • 100 ml Cream
  • 2 tbsp Sour cream
  • 1 tbsp Cream of horseradish
  • Salt


  • Peel the shallots and cut them into cubes. Put these in a saucepan with the butter and add the defrosted peas. Let it sear a little and season with salt, pepper, sugar and nutmeg. Add the cream, stew for about five minutes and then puree very finely in the mixer.
  • Salt the salmon and score the shapes (diamonds) with a pin and cut out with a sharp knife. Turn in sesame seeds and fry in a pan with the oil over medium heat for two minutes on both sides and then let rest for two minutes. Season with salt and pepper.
  • For the horseradish foam, put the ingredients in a tall container and froth up vigorously with the hand blender. Season to taste with salt and more cream horseradish. Wash the pea sprouts and cut them into small pieces. Serve on the salmon and with the puree. Let foam run over it.


Serving: 100gCalories: 287kcalCarbohydrates: 2.3gProtein: 12.8gFat: 25.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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