Name: Confit of salmon with new potato & crab crush & dill drizzle
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: about 500ml olive oil; 1 garlic clove peeled and halved; 1 thyme sprig; 6 x 140g skinned salmon fillets; 600g new potato (Jersey Royals are good); 1 tbsp chopped chives; 2 tsp chopped dill; 25g butter; 200g white and brown crabmeat; 1 bunch watercress stalks removed, to serve; 1 tbsp chopped dill; 4 tbsp extra-virgin olive oil; juice ½ lime

Confit of salmon with new potato & crab crush & dill drizzle

For the salmon

For the potato & crab crush

600g new potato
(Jersey Royals are good)
1 tbsp chopped chives
2 tsp chopped dill
25g butter
200g white and brown crabmeat
1 bunch watercress
stalks removed, to serve

For the drizzle

1 tbsp chopped dill
4 tbsp extra-virgin olive oil
juice ½ lime

Method

step 1
First, tip the potatoes into a pan of boiling water, then simmer for 15 mins or until soft. Drain and keep warm. Meanwhile, pour the olive oil into a thick-based pan or roasting tin that will fit the salmon fillets snugly. Add the garlic and thyme, gently heat the oil for a few mins to let the flavours infuse, then turn off the heat.
step 2
About 20 mins before you want to serve, slip the salmon into the warm oil. Cook on a low heat for 8 mins (or 10 mins if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 mins, then remove and drain.
step 3
Meanwhile, place the cooked potatoes into a mixing bowl and lightly crush with a fork. Add the herbs, butter and a drizzle of olive oil from the salmon, season and mix well, then fold through the crabmeat. To make the drizzle, whisk the dill, olive oil and lime juice together.
step 4
On each plate, fill a cook’s ring with the crushed potato mix (if you don’t have a ring, spoon into a neat pile). Remove the ring and lay a salmon fillet next to it. Serve a small handful of watercress alongside, spoon around the drizzle, then serve.