- 6 ready-cut portions fresh salmon
- 6 sprigs dill
- 1½ T butter, melted
- Maldon salt, to taste
- Lemon juice, to taste
- For the dill-buttered potatoes:
- 125 g butter, softened
- 25 g dill, chopped
- Zest of ½ a lemon
- 1 t Pernod or pastis (optional)
- 1 kg new potatoes, boiled until tender
- Maldon salt and freshly ground black pepper
- For the radish slaw:
- 2½ T olive oil
- 1½ T lemon juice
- A pinch of salt
- 1 t minced fresh ginger
- 18 radishes, thinly sliced
- 1 bulb fennel, thinly sliced
Preheat the oven to 140°C.
Arrange the salmon portions on a baking tray and place a sprig of dill on top of each one. Brush with the melted butter and season with Maldon salt.
Bake for 6 to 8 minutes, or until the fish starts to change colour. Remove from the oven and drizzle with lemon juice. Serve on warm dill potatoes with radish slaw on the side.
To prepare the dill-buttered potatoes: Combine the butter, dill, lemon zest and Pernod, if using, and mix well. Peel the cooked potatoes and place in a saucepan with a little water. Add the flavoured butter and reheat. Season to taste.
To make the radish slaw: Add all the ingredients to a mixing bowl and toss. Allow to stand for a few minutes before serving.