How to make
Boil the potatoes in salted water for about 20 minutes or until they are fully cooked - when you stick a fork in them, it should come out easily. Leave them to cool, peel them and slice them.
Arrange the potatoes in a greased baking pan and drizzle them with olive oil, salt and black pepper. If you wish, you can add spices according to your taste. Tarragon, dry dill, dry or fresh parsley or coriander would be suitable.
Wash the salmon fillets briefly under running water and dry them. Season them with salt very lightly and rub them with black pepper.
Arrange them on top of the potatoes, skin side down and make slight slits on their surface into which you can place a little goat cheese, which is crumbled with your fingers.
Mash the remaining cheese with the mayonnaise, lemon juice and mustard. Coat the fish fillets with this mixture.
Place them in a 370°F (190°C) oven for 15 minutes, or until you decide that the fish is done. My advice is not to overcook it, so that it doesn't dry out.
If desired, during this time you can prepare green asparagus for garnish by frying them in a lightly greased pan, until they aquire an appetizing color.
Serve the dish warm with a glass of good white wine.
Enjoy your meal!
