Salmon and new potatoes go really well together and the addition of the onion-flavoured chives and the sharp yet smooth white wine sauce really brings this dish together.
2-4 Salmon fillets, skin on
12-16 New potatoes such as Charlotte
1 Tablespoon Creme fraiche
Handful of Chives, finely chopped
1 Large shallot, finely chopped
Pinch of fresh Dill (optional)
150ml Dry/off-dry White wine
125ml Double cream
1. Set a pan of boiling water with a pinch of salt over a high heat and add the potatoes, cook for around 15 minutes or until easily pierced with a knife.
2. Add 10g of the butter to a pan and melt over a medium-low heat and add the shallots, sweat for around 3-5 minutes until softened and then add the white wine, increase the heat and reduce by half. Add the cream and dill (if using) and simmer turning the heat back to medium-low until the sauce has thickened slightly, around 3-5 minutes.
3. For the salmon, season the skin with a pinch of salt and pepper and do the same on the flesh side. Heat a non-stick frying pan on a high heat and lightly oil the fish and add a dash of olive oil to the pan. Once hot, place the salmon skin-side down and reduce the heat to medium, cook for 2-3 minutes on the skin side or until golden brown and firm to the touch, flip the fish over and cook on the flesh side for 30 seconds if you like your salmon pink in the middle or 1-2 minutes to cook all the way through yet still keeping the salmon juicy. Leave to rest in the pan off the heat while you finish the potatoes.
4. Drain the potatoes and return to the pan, crush the potatoes with the back of a fork or with a potato masher keeping the mixture rustic. Add the remaining butter and creme fraiche along with the chives and a pinch of salt and pepper and mix well.
5. To serve, place spoonfuls of the new potatoes into a chef's ring or pastry cutter in the centre of the plate, lay the salmon on top with the skin side facing upwards, drizzle over the sauce and enjoy.