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Stuffed salmon baked with Jersey Royals and onions
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1kg Jersey Royal potatoes, thickly sliced
1 bunch salad onions, cut into short lengths
2 red peppers, sliced
3 tbsp olive oil
1.2kg side salmon fillet, skin on
2 tbsp chopped fresh flat leaf parsley
3 tbsp chopped fresh tarragon
1 tsp capers, finely chopped
100g fresh white breadcrumbs
Grated zest of ½ lemon
1 large Waitrose British Blacktail Free Range Egg, beaten
1. Preheat the oven to 220°C gas mark 7. Arrange the sliced potatoes, onions and red peppers over the base of a deep roasting tin and season. Sprinkle with 2 tbsp of the oil and toss together to coat. Bake for 15 minutes until starting to brown.
2. Meanwhile rinse the salmon under cold water and pat dry with kitchen paper. Cut into two equal pieces. Mix together the herbs, capers, breadcrumbs, lemon zest and seasoning. Beat the egg with the remaining oil and add to the breadcrumbs to bind. Pat over the surface of one piece of salmon and arrange the other half on top to cover. Tie neatly into a parcel with string. Brush with oil.
3. Remove the potatoes from the oven and stir to loosen. Arrange the salmon on top and cook for 15 minutes in the hot oven, then turn down to 180°C gas mark 4 and cook for a further 30-35 minutes until the fish is cooked through and the flesh flakes easily. Remove the string and serve in slices with a watercress andtomato salad.
Typical values per serving:
2.3g fibre 34.2g protein
This recipe was first published in May 2014.