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Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad

Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad

Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad

PT40M

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1
Place the potatoes in a pot of lightly salted water, gently bring to a rolling boil and cook until they are soft but not falling apart
  • 250g of Jersey Royal potatoes
  • salt
2
Drain the potatoes and allow them to dry completely. Drizzle over some olive oil, a squeeze of lemon juice and mix in the shredded dill, reserving some for garnish. Cover with cling film and place to one side to marinate
  • olive oil
  • 1 bunch of dill, shredded
  • 1 lemon, for juice
3
Peel the bottom half of the asparagus stems and trim off the tougher bottom parts. Blanch in a pan of boiling water for 1 minute, then drain and plunge into iced water to stop the cooking process. Remove from the water and set aside
  • 6 asparagus spears
4
Preheat the oven to 160°C/gas mark 3
5
For the salmon, add some vegetable oil to a non-stick pan and once hot, gently place the salmon fillets into the pan skin-side down. Gently sauté until the skin-side of the salmon is golden brown
  • vegetable oil
  • 2 salmon fillets, 170g each
6
Place in the oven for 3 minutes, then remove and add a good knob of butter, a squeeze of the lemon juice and a season with salt. Baste the butter over the salmon a couple of times then remove from the pan and allow to rest for a couple of minutes
  • 50g of butter
  • 1 lemon, for juice
  • salt
7
Cut the Jersey Royal potatoes into 1/4 inch slices and place a good portion on each plate with a sprinkling of dill. In a bowl, mix together a handful of chopped chives with the fresh crab meat and a couple of spoons of the crème fraîche
  • chives
  • 100g of white crab meat, fresh
  • 100ml of crème fraîche
8
Peel the cucumber and cut into very thin lengths. Roll up each length of cucumber and gently place 3 on each plate with a good portion of the crab salad in between
  • 1/2 cucumber
9
Gently place the salmon fillet on top of the potato. Drizzle a little olive oil over the asparagus, season with salt then arrange the asparagus on top of the salmon. Garnish the dish with some Affilla cress and some salmon caviar (optional) and serve immediately
  • salmon caviar, optional
  • olive oil
  • salt
  • pea shoots

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Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad

 
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