- 200g small new potato, sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 sprigs tarragon, leaves chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- knob of butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 x 170g skinless salmon fillet
- 4 slices pancetta or prosciutto
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 5 mins. Drain and tip into a bowl - they will be slightly underdone. Toss with the tarragon, lemon zest, butter and seasoning to taste. Pile in the centre of a foil-lined baking tray.
Season salmon with black pepper and wrap the pancetta or prosciutto around the fillets. Place on top of the potatoes and roast for 15-20 mins, or until the fish flakes easily and the pancetta or prosciutto is golden. Serve with steamed green beans.
Make it differentDill or basil both work well with salmon and pancetta, instead of tarragon.