Belfast Telegraph

Home Life Recipes

Recipe: Poached glenarm organic salmon with crab and potato salad

Why not help celebrate our homegrown produce with these Comber potato recipes from Balloo House chef Danny Millar

What you'll need

For the salmon

4 salmon fillets

200ml fish stock

50ml white wine

2 parsley stalks

2 tarragon stalks

For the crab and potato salad

150g white Strangford crab meat

6 new Comber potatoes

1 small bunch chives

1 small bunch flat leaf parsley

4 tbsp good mayonnaise

Serves 4

To make the crab and potato salad, cook new potatoes, skin on.

Drain potatoes and remove skins and keep warm.

Finely chop parsley and chives. Add mayonnaise with herbs and crab meat. Crush potatoes with a fork. Combine ingredients. Check seasoning.

To prepare the salmon, bring fish stock, parsley and white wine to the boil.

Gently poach salmon for four minutes. Keep warm.

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