The BBC Good Food logo
Confit of salmon with new potato & crab crush & dill drizzle

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

A star rating of 5 out of 5.4 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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: per serving
low insalt0.61g


For the salmon

  • about 500ml olive oil
  • 1 garlic clove , peeled and halved
  • 1 thyme sprig
  • 6 x 140g skinned salmon fillets

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


  • 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.

Recipe from Good Food magazine, June 2009

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings

Sponsored content