Episode 9
WÜSTHOF Cutting Academy
Prepare salmon and more
Salmon on baked potato
The ingredients
Weighing, cutting, chopping - you need the following food to make a delicious dish for 2 people with your WÜSTHOF knives: 
  • 160 g salmon fillet
  • 600 g potatoes
  • 160 g quark
  • 10 g chives
  • 10 g parsley, fresh
  • 5 g mint, fresh
  • ½ Lemon
  • 4 tablespoons of olive oil
  • 2 tsp paprika powder
  • Salt
  • Pepper
Salmon on baked potato
The preparation

Get your WÜSTHOF knives ready and preheat the oven. Now peel the potatoes, cut them into slices and mix them with olive oil, paprika, salt and pepper, spread them on the baking tray and bake for 10-15 minutes. Finely chop the herbs, grate the zest of the lemon, cut in half and squeeze the juice. Mix the quark with the herbs and lemon grated and season to taste. Now salt and pepper the salmon and fry it briefly. Arrange potato slices with quark and salmon. Delicious!

The detailed step by step instructions with lots of pictures can be found in the KptnCook App. Just download the free app and you have the recipe on your smartphone! Have fun slicing the recipe.

Renés recommendation
Classic Ikon Crème
Sandwich knife 20 cm / 8"
The Ham Slicer has earned its name: its shape and sharpness are designed to cut very thin slices of hard ingredients, especially from hams. These qualities make this knife ideally suited to fruit and vegetables and other meats too, as well as for carving roasts.
Classic Ikon Crème
Santoku 14 cm / 5"
What a cook’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world. 
Classic Ikon Crème
Bread knife 23 cm / 9"
WÜSTHOF’s precise, double-serrated edge makes a clear difference with this bread knife: in contrast with a single-serrated edge, this knife has serrations within the serrations, meaning that it remains sharp for longer, requires less pressure and is suitable for very precise, smooth cuts. Bread with a hard crust is not crushed when sliced with this double-serrated blade, while bread with a soft crust is also sliced cleanly, without any tearing of the delicate surface.
Classic Ikon Crème
Cook's knife 23 cm / 9"
The all-rounder: for mincing, chopping or cutting meat, fish, fruit and vegetables. This Cook’s Knife is an active participant in many kitchen tasks, makes food prepping pleasurable and is part of every professional and hobby cook’s basic equipment. The half bolster, the junction between handle and blade, reduces the weight of the knife, making it easier to handle. It also allows the entire blade to be sharpened more easily.
Academy live reviews
Episode 1
Hummus-Bowl - finely chopped vegetables with Epicure
Learn more
Episode 2
Aubergine salad - precise cuts with the Classic knife series
Learn more
Episode 3
Gnocchi pan - perfectly prepared with Classic Ikon
Learn more
Episode 4
Chicken skewers - real craft with Crafter knives
Learn more
Episode 5
Fine curry - harvested and cut with Urban Farmer
Learn more
Episode 6
Handmade fish fingers - every cut fits with the Classic Series
Learn more
Episode 7
Red cabbage salad - precisely prepared with the exclusive Aeon series
Learn more
Episode 8
Wok vegetables - with finely portioned fillet thanks to the Butcher Knife
Learn more
Episode 10
Spicy lamb chops - precisely cut with Classic knives
Learn more
Episode 11
Grilled fruit salad - slicing with Crafter knives
Learn more
Episode 12
Fresh monkfish - precisely filleted with Epicure knives
Learn more
Episode 13
Sharpening Special - Grinding with Viola Wüsthof
Learn more
Get more inspiration

Discover all WÜSTHOF series


Four top chefs perfected the Performer knives


Discover the faces of WÜSTHOF


Get the most out of your gear