For the salmon
- about 500ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, peeled and halved
- 1 thyme sprig
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 6 x 140g skinned salmon fillets
For the potato & crab crush
- 600g new potato (Jersey Royals are good)
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp chopped chives
- 2 tsp chopped dill
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g white and brown crabmeat
- 1 bunch watercress, stalks removed, to serve
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
For the drizzle
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.