Lightly Smoked Salmon & Garlic Roast Potatoes with a Sorrel Cream
Sorrel is the perfect companion to oily fish, and when combined with lightly smoked salmon it creates a wonderfully flavoursome dish.
You’ll create the silkiest of sauces by mixing the sorrel with warm butter and crème fraiche, and when you add garlic potatoes and veg you’ve created a hearty dish that hits all the right spots!
This simple salmon recipe serves two and has a preparation and cooking time of 50 minutes. Why not replace your usual Sunday Roast with this dish for a change of flavour?
What you need:
- 40g sorrel
- 2 lightly smoked salmon fillets
- 350g potatoes
- Green beans
- 30g spring onions
- 150ml crème fraiche
- 1 clove of garlic
- Extra virgin olive oil
- Preheat oven to 200 degrees (fan oven).
- Crush the garlic clove. Slice the spring onions and chop 40g sorrel.
- Slice potatoes lengthways and toss in a bowl with a slug of extra virgin olive oil, 1 crushed garlic clove and season with salt and pepper.
- Place coated potatoes on a baking tray and cook for 25 minutes.
- After 25 minutes, reduce the oven temperature to 150 degrees and turn the potatoes for even roasting.
- Cook the salmon according to instructions alongside the potatoes. Once cooked, allow the salmon to rest for a few minutes.
- 5 minutes before the salmon and potatoes are cooked, steam or boil the green beans according to your preference.
- In a pan, melt a knob of butter on a medium to low heat and add the sliced spring onions. Cook for a couple of minutes – you want them to soften, but not brown.
- Put aside a few shreds of the chopped sorrel for garnish, and then wilt the remainder in the pan for 1 minute.
- Add 150ml crème fraiche for a further minute and season to taste.
- Divide the potatoes and beans between the two plates and carefully place each smoked salmon fillet on top.
- Garnish with the sorrel leaves and serve the sorrel cream on top or on the side depending on preference.