Roast salmon with herb crust and brown shrimp butter

45 MINUTES + CURING SERVES 8 | EASY

sea salt flakes 2 tbsp

coriander seeds 2 tsp, toasted and crushed

salmon 1.5kg side, skin on

new potatoes 1kg, large ones halved

butter 150g, diced

brown shrimp 70g pack

lemons 2, juiced

HERB CRUST

flat-leaf parsley Ω a small bunch,

roughly chopped

lemon 1, zested

dill Ω a bunch, roughly chopped

english mustard powder 1 tbsp

black peppercorns crushed to make Ω tsp

capers 50g, drained and rinsed

soft white breadcrumbs 150g

extra-virgin olive oil 3 tbsp

• Mix the sea salt with the coriander seeds and sprinkle all over the flesh of the salmon. Cover and chill for 1 hour, then rinse well under gently running cold water and pat dry with kitchen paper.

• Put the new potatoes in a large pan of lightly salted cold water and bring to the boil, then simmer for 8-10 minutes or until tender to the point of a knife. Drain well.

• Heat the oven to 200C/fan 180C/gas 6. Put the parsley, dill, mustard powder, peppercorns, lemon zest and a pinch of salt into a food processor, and whizz until finely chopped. Tip in the capers, breadcrumbs and oil, and pulse until combined.

• Put the salmon, skin-side down, into a large roasting tin with the new potatoes all around, then pack the herby breadcrumbs all over the top of the fish. Dot the butter all over the potatoes and season, then roast in the oven for 25 minutes. Stir the brown shrimp into the potatoes and butter after 20 minutes, for the final 5 minutes of cooking. Remove from the oven, pour over the lemon juice and serve with roasted carrots and greens tossed in more of the buttery juices, if you like.

PER SERVING 726 KCALS | FAT 48.9G SATURATES 15.7G | CARBS 24.9G | SUGARS 1.9G FIBRE 3.5G | PROTEIN 44.9G | SALT 2.5G