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

• about 500ml olive oil ml
• garlic clove↗1

  peeled and halved

• thyme↗1

  sprig

• 6 x 140g skinned salmon fillets g
• new potato↗600g g

  (Jersey Royals are good)

• chopped chives1 tbsp tbsp
• chopped dill2 tsp tsp
• butter↗25g g
• white and brown crabmeat↗200g g
• 1 bunch watercress↗

  stalks removed, to serve

• chopped dill1 tbsp tbsp
• extra-virgin olive oil↗4 tbsp tbsp
• juice ½ lime

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.