For the salmon
about 500ml olive oil
1 thyme sprig
6 x 140g skinned salmon fillets
For the potato & crab crush
600g new potatoes (Jersey Royals are good)
1 tbsp chopped chives
2 tsp chopped dill
25g lactose free butter
200g white and brown crabmeat
1 bunch watercress, stalks removed, to serve
For the drizzle
1 tbsp chopped dill
4 tbsp extra-virgin olive oil
juice ½ lime
First, tip the potatoes into a pan of boiling water, then simmer for 15 mins or until soft. Drain and keep warm. Meanwhile, pour the olive oil into a thick-based pan or roasting tin that will fit the salmon fillets snugly. Add the thyme, gently heat the oil for a few mins to let the flavours infuse, then turn off the heat.
About 20 mins before you want to serve, slip the salmon into the warm oil. Cook on a low heat for 8 mins (or 10 mins if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 mins, then remove and drain.
Meanwhile, place the cooked potatoes into a mixing bowl and lightly crush with a fork. Add the herbs, lactose free butter and a drizzle of olive oil from the salmon, season and mix well, then fold through the crabmeat. To make the drizzle, whisk the dill, olive oil and lime juice together.
On each plate, fill a cook’s ring with the crushed potato mix (if you don’t have a ring, spoon into a neat pile). Remove the ring and lay a salmon fillet next to it. Serve a small handful of watercress alongside, spoon around the drizzle, then serve
Recipe adapted from: Good Food
Check out IBS-Health.com top IBS articles: