Scottish salmon confit with lemon and honey dressed potato salad

Method Print recipe

1. Heat some oil in a pot (enough that the salmon is submerged), add some fennel seeds, garlic shallots and a lemon wedge, warm it to about 45°C / 47°C if you want the salmon very rare or to 65°C / 70°C if you want to cook it through, season the salmon then submerge in the oil and confit for about 8 to 10 mins for low temp or 3 / 4 mins at higher temp
2. Remove the salmon and shallots from the oil and place on a cloth to absorb excess oil
3. Dice the potato or use a small Parisienne scoop, cook in simmering water till tender. Drain off when cooked and coat with the summer harvest dressing.
4. Thinly slice some radish and cook the asparagus and spring onion in a hot pan with a little butter till tender
5. Arrange the potato and the garnish(veg etc) on a plate, put the salmon on top and finish with some pea shoots and radish
6. Served with Bellfield Lawless Village IPA Gluten Free

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