ROAST SALMON WITH HASSELBACK POTATOES

PREP TIME 20 MINS COOK TIME 70 MINS SERVES 8 INGREDIENTS

● 2 whole sides salmon, skin-on ● 6 black peppercorns ● 2 tsp coriander seeds ● 2 tsp juniper berries (optional) ● Salt ● handful fresh dill, finely chopped ● handful fresh parsley, finely chopped ● 1 x 30g pack chives, snipped ● 2 lemons, 1 zested and 1 sliced ● 2 tbsp extra-virgin olive oil ● 100ml white wine (optional)

FOR THE POTATOES

● 8 medium white potatoes ● 50g butter

METHOD

1 Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Line a roasting tin with foil and non-stick baking paper. Put a piece of salmon, skin-side down, in the tin.

2 Grind the peppercorns, coriander seeds and juniper berries (if using) with 1 tsp salt.

3 In a bowl, combine the dill, parsley, chives and all but 1 tsp of the spice mixture. Add the lemon zest and the flesh to the herb mixture, squeezing out as much juice as you can into the bowl first. Stir in 1 tbsp of oil.

4 Spread the herb mixture over the salmon, then top with the second piece of salmon, skin-side up. Tie the fish together with string, tucking a lemon slice under each piece. Scatter over the spice mixture, then drizzle with the remaining oil. Scrunch up the sides of the foil and non-stick paper to catch the juices.

5 For the potatoes, slice each one at 3-4mm intervals, cutting just over halfway down. Melt the butter in a roasting tin. Add the potatoes to the tin and coat in the butter. Season with salt and pepper.

6 Roast the salmon and potatoes for 50 minutes. After 20 minutes, add the wine to the salmon (if using, otherwise add cold water) and baste. Turn and baste the potatoes as they cook. Remove the salmon after 50 minutes and check it’s cooked – if not, return to the oven for 10 minutes. Remove from the oven and leave to rest. Continue cooking the potatoes for 10-15 minutes, until golden. Serve.

COOK’S TIP

Mix watercress, spinach, rocket, green olives, sliced radishes and sun-dried tomatoes together to make a zingy salad.