Ingredients
Method
- Put the salmon fillets into a shallow pan with the white wine and stock powder.
Cover with a piece of buttered greaseproof paper or foil. Bring to the boil,
reduce the heat and simmer for 3-4 minutes. Turn off the heat. - Meanwhile, cook the potatoes in gently boiling water for about 15 minutes, until tender. When they are almost done, lightly cook the samphire in boiling water for 2-3 minutes. Drain well and add the butter and watercress to the potatoes, then
crush them lightly with a potato masher or fork. - Share the potatoes between 2 warm plates and place the salmon fillets on top. Reduce the salmon cooking liquid by boiling it rapidly for a few moments, then remove from the heat and stir in the double cream and chopped dill.
- Serve the samphire with the salmon and potatoes, with the sauce spooned on top.
Notes
You can really taste the sea-salty flavours of the marshes where the samphire grows – so you won’t need to add salt to the recipe.