Interesting combination and soo tasty...
500g new potatoes, 80g bacon lardons, 2 salmon fillets (about 260g), 100ml white wine, 100g chicken or vegetable stock, 80g tinned sweetcorn, drained, 80ml double cream, Knob of unsalted butter, 3 spring onions, finely chopped, 2 tbsp chopped dill
500g new potatoes, 80g bacon lardons, 2 salmon fillets (about 260g), 100ml white wine, 100g chicken or vegetable stock, 80g tinned sweetcorn, drained, 80ml double cream, Knob of unsalted butter, 3 spring onions, finely chopped, 2 tbsp chopped dill
Bring a pan of salted water to the boil. Halve the new potatoes and cook them in the boiling water for 15 minutes.
Meanwhile, put the lardons in a frying pan, then cook over a low-medium heat for 3-5 minutes until crisp. Push them to the side and add the salmon, skin side down. Cook for 4 minutes until the skin is crisp and golden, then gently lift out the salmon and set aside.
Add the wine and stock to the pan and bring to a simmer. Let it bubble for around 3 minutes until reduced by half, then stir in the sweetcorn and double cream and return the salmon to the pan, skin-side up. The skin should be above the sauce, keeping it nice and crisp. Cook for a few minutes over a medium heat until the liquid has reduced slightly into a nice spoon-coating sauce. Taste and season with cracked black pepper – it may not need salt due to the reduced stock and cured bacon. Keep warm over a very low heat.
Drain the potatoes and use a potato masher to roughly crush them with the butter, spring onions and a pinch of salt and pepper. Divide between bowls and top with the salmon. Stir the dill into the sauce and drizzle over the top.
Meanwhile, put the lardons in a frying pan, then cook over a low-medium heat for 3-5 minutes until crisp. Push them to the side and add the salmon, skin side down. Cook for 4 minutes until the skin is crisp and golden, then gently lift out the salmon and set aside.
Add the wine and stock to the pan and bring to a simmer. Let it bubble for around 3 minutes until reduced by half, then stir in the sweetcorn and double cream and return the salmon to the pan, skin-side up. The skin should be above the sauce, keeping it nice and crisp. Cook for a few minutes over a medium heat until the liquid has reduced slightly into a nice spoon-coating sauce. Taste and season with cracked black pepper – it may not need salt due to the reduced stock and cured bacon. Keep warm over a very low heat.
Drain the potatoes and use a potato masher to roughly crush them with the butter, spring onions and a pinch of salt and pepper. Divide between bowls and top with the salmon. Stir the dill into the sauce and drizzle over the top.
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