Roast citrus-salted salmon and lemons served with baked potato in cream

Roast citrus-salted salmon and lemons served with baked potato in cream

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  • 4 – 6
  • Easy
  • Pescatarian
  • 30 minutes
  • 1 1/4 hours
  • De Waal Viognier 2005

Ingredients

  • 1 side (800g–1kg) salmon
  • Butter, melted
  • 30 g fresh dill
  • Milled pepper
  • Watercress
  • For the potatoes
  • 1 kg potatoes
  • 375 ml cream
  • 2 cloves garlic, crushed
  • 45-60 ml chopped dill
  • Flaky salt and pepper
  • Butter, for dotting

Cooking Instructions

Brush the salmon with melted butter. Season with citrus salt and milled pepper.
Place on a baking sheet lined with baking paper and tuck some dill sprigs underneath.
Roast at 200°C for 10 minutes. The thicker part of the fish will be moist and rare, while the thinner end will be firmer, for those who prefer it.

To bake the potatoes: Peel and slice the potatoes very thinly, storing them in a bowl of cold water as you go.
Drain and dry well.
Heat the cream with the garlic, dill and some seasoning until it comes to the boil.
Remove and toss with the potatoes. Turn into a well-buttered 20cm round spring-form pan lined with baking paper. Press down to pack tightly, then dot with butter.
Bake at 190°C until meltingly tender and nicely browned, about 1 hour or longer.

To roast the lemons: Halve each lemon and place cut side up on a baking tray lined with baking paper. Bake at 190°C until soft and juicy, about 20 minutes.
If the salmon seems to be browning too much before the potatoes are tender, cover with paper.
Serve with lemons for squeezing, taking care that they are not too hot to handle.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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