Salt-crusted potatoes and salmon brochettes with vegetables

Preparation time: 45 minutes  
Cooking time: 25 minutes for the potatoes; 15 minutes for the vegetables; 5 minutes for the skewers; Serves 4.

For the salt-crusted potatoes :  
500 g new potatoes  
300 g flour  
150 g Le Paludier de Guérande coarse salt  
4 to 5 egg whites (+ 1 to seal the crust) 
1 drizzle of olive oil 

For the salmon brochettes: 
600 g salmon steaks  
1 red bell pepper 
1 yellow bell pepper
1 zucchini 
Le Paludier de Guérande fish-flavored salt 
Pepper
Olive oil

Stage 1: Salt-crusted potatoes
Wash and dry the potatoes.  
Mix the flour, coarse salt and egg whites in a bowl to form a dough.  
Roll out the first half of the dough on baking paper to form a disk.  
Place the potatoes on top, pressing lightly, and drizzle with olive oil.  
Cover with a second, slightly larger disk of dough.  
Weld the two discs together, brushing the edges with a little egg white.  
Bake at 180°C for 25 minutes.  

Step 2 : Preparing the salmon brochettes
Wash vegetables.  
Cut peppers into fairly large pieces.  
Cut zucchini in half lengthwise, then into slightly thick strips.  
Arrange the vegetables on a baking sheet.  
Add a drizzle of olive oil, salt and pepper.  
Bake at 180°C for 20 minutes.  
Meanwhile, remove the skin and bones from the salmon.  
Cut the salmon into cubes and marinate for 15 minutes with flavored salt, pepper, a drizzle of olive oil and the juice of half a lemon.  
Make skewers, alternating vegetables and salmon cubes.  
Cook for 2-3 minutes on each side in a drizzle of olive oil and season with flavored salt and pepper.  

Stage 3: Finishing 
Remove the potatoes from the oven.  
Cut away the crust so that you can lift the lid.  
Serve the potatoes with the hot skewers.