Salmon confit with crushed new potatoes recipe
 To give a professional look to this meal, serve the crushed potatoes using a cooking ring. 500ml/18fl oz olive oil1 garlic clove, finely chopped 4 x 140g/5oz salmon fillets, skin on (or mackerel, sardines or any smoked fish)bunch fresh coriander, chopped, to serve2 Little Gem lettuces, chopped, to serve (or any other salad or green leaves) 500ml/18fl oz olive oil 1 garlic clove, finely chopped 4 x 140g/5oz salmon fillets, skin on (or mackerel, sardines or any smoked fish) bunch fresh coriander, chopped, to serve 2 Little Gem lettuces, chopped, to serve (or any other salad or green leaves) 600g/1lb 5oz new potatoes, such as Jersey Royal potatoes, scrubbed1 tbsp snipped fresh chives2 tsp chopped fresh dill25g/1oz buttersalt and freshly ground black pepper 600g/1lb 5oz new potatoes, such as Jersey Royal potatoes, scrubbed 1 tbsp snipped fresh chives 2 tsp chopped fresh dill 25g/1oz butter salt and freshly ground black pepper 1 tbsp chopped fresh dill4 tbsp extra virgin olive oil½ lime (or lemon), juice only 1 tbsp chopped fresh dill 4 tbsp extra virgin olive oil ½ lime (or lemon), juice only Method To make the salmon confit, pour the olive oil into a large heavy-based saucepan or casserole that will fit the salmon fillets snugly. Add the garlic and gently heat the oil for a few minutes to let the flavours infuse. Add the salmon fillets to the pan. Cook over a low heat for 8 minutes (or 10 minutes if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 minutes, then transfer to kitchen paper to drain. Meanwhile, to make the crushed potatoes, put the potatoes into a saucepan of boiling water and simmer for 15 minutes or until tender. Drain, place the potatoes into a large bowl and lightly crush with a fork. Add the chives, dill, butter and a drizzle of oil from the salmon. Season with salt and pepper and mix well.To make the dressing, whisk the dill, olive oil and lime juice together in a jug or small bowl. To serve, place cooking rings on six plates and fill each ring with the crushed potatoes (if you don’t have a ring, spoon into a neat pile instead). Remove the ring and lay a salmon fillet next to the potatoes. Mix the coriander and lettuce together and serve a small amount on each plate. Spoon over the dressing and serve. To make the salmon confit, pour the olive oil into a large heavy-based saucepan or casserole that will fit the salmon fillets snugly. Add the garlic and gently heat the oil for a few minutes to let the flavours infuse. Add the salmon fillets to the pan. Cook over a low heat for 8 minutes (or 10 minutes if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 minutes, then transfer to kitchen paper to drain. To make the salmon confit, pour the olive oil into a large heavy-based saucepan or casserole that will fit the salmon fillets snugly. Add the garlic and gently heat the oil for a few minutes to let the flavours infuse. Add the salmon fillets to the pan. Cook over a low heat for 8 minutes (or 10 minutes if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 minutes, then transfer to kitchen paper to drain. Meanwhile, to make the crushed potatoes, put the potatoes into a saucepan of boiling water and simmer for 15 minutes or until tender. Drain, place the potatoes into a large bowl and lightly crush with a fork. Add the chives, dill, butter and a drizzle of oil from the salmon. Season with salt and pepper and mix well. Meanwhile, to make the crushed potatoes, put the potatoes into a saucepan of boiling water and simmer for 15 minutes or until tender. Drain, place the potatoes into a large bowl and lightly crush with a fork. Add the chives, dill, butter and a drizzle of oil from the salmon. Season with salt and pepper and mix well. To make the dressing, whisk the dill, olive oil and lime juice together in a jug or small bowl. To make the dressing, whisk the dill, olive oil and lime juice together in a jug or small bowl. To serve, place cooking rings on six plates and fill each ring with the crushed potatoes (if you don’t have a ring, spoon into a neat pile instead). Remove the ring and lay a salmon fillet next to the potatoes. Mix the coriander and lettuce together and serve a small amount on each plate. Spoon over the dressing and serve. To serve, place cooking rings on six plates and fill each ring with the crushed potatoes (if you don’t have a ring, spoon into a neat pile instead). Remove the ring and lay a salmon fillet next to the potatoes. Mix the coriander and lettuce together and serve a small amount on each plate. Spoon over the dressing and serve. Recipe tips The herbs in this recipe can be replaced with thyme, rosemary or any other herb you have.