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Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad

This majestic salmon and asparagus recipe is surprisingly simple to make, and shows off seasonal Jersey Royals at their very best. The ingredients used make it an ideal dish to serve at a spring dinner party, but with a few tweaks it can work all year round.


  • 2 salmon fillets, 170g each

  • 8 3/4 oz of Jersey Royal potatoes

  • 1 bunch of dill, shredded

  • 1 lemon, for juice

  • 6 asparagus spears

  • 1 3/4 oz of butter

  • 3 1/2 oz of white crab meat, fresh

  • 3 1/2 fl oz of crème fraîche

  • chives, chopped

  • 1/2 cucumber

  • salmon caviar, optional

  • pea shoots

  • salt

  • vegetable oil

  • olive oil


1 Place the potatoes in a pot of lightly salted water, gently bring to a rolling boil and cook until they are soft but not falling apart 2 Drain the potatoes and allow them to dry completely. Drizzle over some olive oil, a squeeze of lemon juice and mix in the shredded dill, reserving some for garnish. Cover with cling film and place to one side to marinate

3 Peel the bottom half of the asparagus stems and trim off the tougher bottom parts. Blanch in a pan of boiling water for 1 minute, then drain and plunge into iced water to stop the cooking process. Remove from the water and set aside 4 Preheat the oven to 160°C/gas mark 3

5 For the salmon, add some vegetable oil to a non-stick pan and once hot, gently place the salmon fillets into the pan skin-side down. Gently sauté until the skin-side of the salmon is golden brown

6 Place in the oven for 3 minutes, then remove and add a good knob of butter, a squeeze of the lemon juice and a season with salt. Baste the butter over the salmon a couple of times then remove from the pan and allow to rest for a couple of minutes

7 Cut the Jersey Royal potatoes into 1/4 inch slices and place a good portion on each plate with a sprinkling of dill. In a bowl, mix together a handful of chopped chives with the fresh crab meat and a couple of spoons of the crème fraîche

8 Peel the cucumber and cut into very thin lengths. Roll up each length of cucumber and gently place 3 on each plate with a good portion of the crab salad in between

9 Gently place the salmon fillet on top of the potato. Drizzle a little olive oil over the asparagus, season with salt then arrange the asparagus on top of the salmon. Garnish the dish with some Affilla cress and some salmon caviar (optional) and serve immediately

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