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.
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.
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.
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.