Tuesday 22/08/2017 - 10:29 am


Nigel Slater’s hot-smoked salmon, potatoes and dill recipe


2017.04.26 07:41

The recipe

Set the oven at 200C/gas mark 6. Bring a deep pan of water to the boil then salt it generously. Wash 300g of new potatoes then cut them in half lengthways and cook them in the boiling water for about 15 minutes, until almost tender. Drain them.

Finely chop 2 heaped tbsp of dill fronds and put them in a small mixing bowl. Stir in 2 tbsp of white wine vinegar, 4 tbsp of olive oil and a little salt and pepper. Put the potatoes in a roasting tin or baking dish then add the dill dressing and toss them together. Bake in the preheated oven for 15 minutes until they turn pale gold.

Place 2 thick pieces of hot-smoked salmon, each weighing about 200g, on top of the potatoes. Spoon some of the dressing from the dish over the fish. Return to the oven for 10 minutes then serve. Enough for 2.


The trick
It really is worth boiling the potatoes before roasting. Their insides will be softer and more fluffy. This is also the case with new potatoes. Get the potatoes really quite golden before adding the hot-smoked salmon.


The twist
Use fresh salmon and slightly increase the cooking time. Swap the dill for tarragon. It is perfectly possible to make this dish without an oven. After the potatoes have been boiled and drained, try sautéing them, then adding the salmon and covering with a lid.

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