Rosemary potatoes with salmon burger and broccoli

Bring a generous pot of water to the boil.

Heat the oil in 1 large or 2 regular frying pans and fry the potato slices with the rosemary sea salt and some pepper over medium heat in 20 min. Until golden brown and done. Change regularly.

In the meantime, heat the skillet without oil or butter and toast the hazelnuts for 4 minutes on medium heat. Remove from the pan and allow to cool on a plate.

Heat the oil in the same frying pan and fry the salmon burgers over medium heat in 8 min. Golden brown and done. Turn halfway.

Wash the broccoli and cut into small florets. Peel the stalk and cut into small pieces.

When the water boils, add the broccoli and possibly salt and cook in 5 minutes until al dente.

Make a dressing of the oil, vinegar and mustard. Chop the hazelnuts roughly. Drain the broccoli and scoop with the dressing and hazelnuts.

Divide the potatoes, salmon burgers and broccoli over the plates and serve.