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
• Butter

Preparation:

1. Preheat oven to 200 degrees (fan oven).
2. Crush the garlic clove. Slice the spring onions and chop 40g sorrel.
3. 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.
4. Place coated potatoes on a baking tray and cook for 25 minutes.
5. After 25 minutes, reduce the oven temperature to 150 degrees and turn the potatoes for even roasting.
6. Cook the salmon according to instructions alongside the potatoes. Once cooked, allow the salmon to rest for a few minutes.
7. 5 minutes before the salmon and potatoes are cooked, steam or boil the green beans according to your preference.
8. 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.
9. Put aside a few shreds of the chopped sorrel for garnish, and then wilt the remainder in the pan for 1 minute.
10. Add 150ml crème fraiche for a further minute and season to taste.
11. Divide the potatoes and beans between the two plates and carefully place each smoked salmon fillet on top.
12. Garnish with the sorrel leaves and serve the sorrel cream on top or on the side depending on preference.