Cold marinated salmon and hot potatoes with dill-infused oil

Cold marinated salmon and hot potatoes with dill-infused oil

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  • 4
  • Easy
  • Dairy free Health conscious Heart friendly Pescatarian
  • 20 minutes
  • 15 minutes
  • Boschendal Blanc de Noir 2005


  • 400 g fresh salmon
  • 30 g fresh dill
  • 125 ml good olive oil
  • 4 small potatoes, peeled and thinly sliced
  • Flaky salt
  • Milled black pepper
  • Fresh dill, for garnishing

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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