Gourmet Recipes

Saffron Potato Velvet Sauce with Salmon and Pistachios

Colonna - MOLENSIS - extra virgin olive oil recipe salmon and potatoes recipe


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for 2 people
  • 700 gr/ 24,69 oz. mountain potatoes
  • 500 ml / 16,9 oz. vegetable stock
  • 1 saffron sachet
  • 2/3 slices 100 g / 3,52 oz. salmon
  • 3/4 handfuls of unroasted pistachios
  • extra virgin olive oil Molensis
  • salt and pepper to taste


  1. Peel the potatoes, wash and cut into small pieces.
  2. Boil and drain them well, add the saffron and blend everything until a smooth and homogeneous cream is obtained.
  3. Add some salt.
  4. Meanwhile, sear the salmon, without adding any dressing, for a couple of minutes on each side (or more, it depends on the thickness of the slice).
  5. Peel the pistachios and crush them coarsely.
  6. Pour the cream into a bowl, add the pieces of salmon, chopped pistachios, a drizzle of Molensis extra virgin olive oil and a sprinkle of white pepper.

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