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

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

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 25 mins Cook: 20 mins

Skill level

Moderately easy


Serves 6

Cooking the salmon slowly in oil, or ‘confit’-ing it, is a restaurant way of keeping the fillets wonderfully soft and moist

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


For the salmon

For the potato & crab crush

  • 600g new potatoes (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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.
  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.
  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.
  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.

Recipe from Good Food magazine, June 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
spicelover's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Did the Potato & Crab Crush tonight, served with baked salmon, Green beans and peas and it looked and tasted great. Will definitely make this again as we all really enjoyed it and even our 5 year old scoffed the lot :)

cjneal's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was really tasty and looked like restaurant quality food. I served it with the 'quick hollandaise' recipe also on here which finished it off beautifully. The crab and potato crush was divine! Guests were most impressed.

mariamtherese's picture

the salmon was a bit bland and the garlic burned so unfortunately iim not sure it was the best dish.

louisa_holbrook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious and impressive, but I'll admit we did not try the confit method as could not spare that amount of precious olive oil! Baked the salmon in paper with garlic butter, the thyme and a dash of white wine, all sealed into a parcel. The salmon retained its moisture and the potato crush with the crab and the dill dressing went beautifully with it.

standrew's picture

We had a family edition of "Come dine with me" and Igot a 9/10 with this recipe. The chef shouldn't say this but it was very tasty.
Marion McGirr, Abu Dhabi.