Let the salmon fillets thaw a little and marinate with sweet soy sauce (4 tbsp) and lemon juice (1 tbsp) for 1 - 2 hours. Heat peanut oil (2 - 3 tablespoons) and fry the well drained salmon fillets on both sides for a maximum of 1 minute. Remove from the pan and add the marinade to the pan and let it reduce. Spread the reduced marinade over the salmon fillets and later drizzle any rest onto the plate.

Peel, wash and dice the potatoes. Peel the carrots with the peeler. Scrape half a carrot with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade. Dice the rest. Boil potato cubes + carrot cubes + half the scraped carrot in salted water (1 teaspoon) for 20 minutes. Remove the scraped carrot half after 8-10 minutes and cut into decorative carrot blossoms (approx. 4 - 5 mm thick) with a knife. Drain the potato and carrot cubes and add milk (50 ml), butter (1 tbsp), cream (1 tbsp 9, crème fraîche (1 tbsp), salt (1 pinch), pepper (1 pinch) and nutmeg (1 pinch) add and work through / pound well with the potato masher.

Clean and wash all the ingredients for the salad and divide them between two salad bowls. Mix the vinaigrette and drizzle over the salad just before serving.

Serve the salmon fillet garnished with carrot blossoms and garnished with carrot and potato mash with cherry tomatoes, kiwi and lemon wedge.