For the salmon tartare, boil the potatoes in plenty of salted water. Finely dice the salmon and refrigerate in a bowl. Clean and wash the spring onions and finely dice them with the garlic.
Mix the salmon cubes with 1 tsp. honey, the lime juice, 2 tbsp. olive oil, the spring onions and garlic, season with salt and pepper.
Stir in 150 g crème fraîche and season with salt and pepper. Leave to infuse in the refrigerator. In the meantime, prepare the mashed potatoes.
Peel the potatoes and press them into a pot. Mix with milk and butter to a fine mash.
Season with nutmeg and salt. Finish with horseradish. To serve: fill a metal ring halfway with the mashed potatoes.
Spread the salmon tartare on top and garnish with cress or fresh herbs. Spread some freshly grated horseradish to taste before serving.
The salmon tartare is also delicious simply with toasted bread.