Twice-baked goat’s cheese soufflés with apple & walnut salad
These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead
Confit of salmon with new potato & crab crush & dill drizzle
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
For the salmon
- about 500ml olive oil
- 1 garlic clovepeeled and halved
- 1 thymesprig
- 6 x 140g skinned salmon fillets
For the potato & crab crush
- 600g new potato(Jersey Royals are good)
- 1 tbsp chopped chives
- 2 tsp chopped dill
- 25g butter
- 200g white and brown crabmeat
- 1 bunch watercressstalks removed, to serve
For the drizzle
- 1 tbsp chopped dill
- 4 tbsp extra-virgin olive oil
- juice ½ lime
Nutrition: per serving
- kcal574
- fat41g
- saturates8g
- carbs16g
- sugars1g
- fibre1g
- protein37g
- salt0.61glow
Method
step 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.
step 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.
step 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.
step 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.
