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In a bowl, mix together the shredded potatoes, cream, salt, and pepper. Set it aside.
Next, season the top part of the salmon with salt and pepper.
Evenly spread on the grainy mustard on top of the salmon.
Next, place the shredded potato mixture onto the salmon and push the potato down on the salmon to make sure it stays.
In a large sauté or frying pan over medium to medium-high heat, add 3 tablespoons of olive oil.
Place in the salmon potato side down to form a crust.
After 4 to 6 minutes, or until a dark brown crust has formed on the potatoes, flip it over and finish in the oven at 350° for 8 to 10 minutes.
Once finished, remove from the pan and serve.