Salmon confit with crushed new potatoes

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian


By Jason Atherton
From Saturday Kitchen

Ingredients

For the salmon confit

  • 500ml/18fl oz olive oil
  • 1 garlic clove, finely chopped
  • 4 x 140g/5oz salmon fillets, skin on (or mackerel, sardines or any smoked fish)
  • bunch fresh coriander, chopped, to serve
  • 2 Little Gem lettuces, chopped, to serve (or any other salad or green leaves)

For the crushed potatoes

  • 600g/1lb 5oz new potatoes, such as Jersey Royal potatoes, scrubbed
  • 1 tbsp snipped fresh chives
  • 2 tsp chopped fresh dill
  • 25g/1oz butter
  • salt and freshly ground black pepper

For the dressing

  • 1 tbsp chopped fresh dill
  • 4 tbsp extra virgin olive oil
  • ½ lime (or lemon), juice only

Method

  1. To make the salmon confit, pour the olive oil into a large heavy-based saucepan or casserole that will fit the salmon fillets snugly. Add the garlic and gently heat the oil for a few minutes to let the flavours infuse. Add the salmon fillets to the pan. Cook over a low heat for 8 minutes (or 10 minutes if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 minutes, then transfer to kitchen paper to drain.

  2. Meanwhile, to make the crushed potatoes, put the potatoes into a saucepan of boiling water and simmer for 15 minutes or until tender. Drain, place the potatoes into a large bowl and lightly crush with a fork. Add the chives, dill, butter and a drizzle of oil from the salmon. Season with salt and pepper and mix well.

  3. To make the dressing, whisk the dill, olive oil and lime juice together in a jug or small bowl.

  4. To serve, place cooking rings on six plates and fill each ring with the crushed potatoes (if you don’t have a ring, spoon into a neat pile instead). Remove the ring and lay a salmon fillet next to the potatoes. Mix the coriander and lettuce together and serve a small amount on each plate. Spoon over the dressing and serve.