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
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.