4
Easy
20 minutes
15 minutes
To make the dill-infused oil: Rinse and dry the dill. Gently heat it with the oil until the herb crisps and changes colour.
Remove from the heat, cool and strain.
Slice the salmon on the diagonal, slicing towards the tail end.
Arrange in a single layer on large plates. Moisten with the dill-infused oil.
Cover with plastic film and chill while steaming the potatoes. Add a pile of hot potatoes to the centre of each plate.
Drizzle with the rest of the oil. Season the plates with flakes of salt and a grinding of black pepper.
Garnish with dill and serve immediately with lemon wedges for squeezing at the table.
TASTE’s take:
We love the creamy texture of raw salmon, but, if you prefer, use smoked salmon. Either way, the juxtaposition of hot and cold is the mark of this dish.
