Method

1. Cut the salmon into 8 small steaks, arrange them in a tray lined with baking paper, add a drizzle of oil, some dill and season with salt and pepper.
2. Prepare the potato puree in a saucepan over medium heat adding milk until it becomes creamy.
3. Toss the edamame soybeans with shallot and a drizzle of oil in a pan adding salt and pepper to taste.
4. Bake the salmon steaks at 140°C for 9/10 minutes.
5. When cooked place the sautéed edamame soybeans with shallot on the serving dish, pipe the potato puree on it (using a pastry bag with a large star tip) and finally add the dill flavored salmon steaks.