You will need:
- 700 g fillet salmon
- 4 shallots
- 16 new potatoes with skin, washed and halved
- 600 g watercress
- 1 bunch of chives
- 1 egg yolk
- 1 tbsp red wine vinegar
- 3 tbsp dijon mustard
- 1 tbsp salt
- ½ tbsp freshly ground black pepper
- 300 ml sunflower oil
Step 1:
Put the potatoes into a heavy pan with plenty of water and season generously with salt. Bring them to the boil, skimming off any scum that rises to the surface. Simmer for a further 10 minutes. Check with a knife that they are soft.
Step 2:
In a bowl, mix the egg yolk, red wine vinegar, Dijon mustard, salt and pepper. Slowly add the sunflower oil and whisk briefly until you achieve the desired consistency.
Step 3:
Thinly cut the shallots and add to the dressing.
Step 4:
Drain the potatoes with the colander and whilst still warm add them to the bowl of dressing.
Step 5:
Brush the salmon with olive oil and season with salt and a touch of black pepper. Put the salmon into a frying pan, skin-side up and place on a high heat for 4 minutes.
Step 6:
Put the salmon on a baking tray, skin-side up, a place it under a high grill – approx 200ºC. Let it cook for 4 minutes until the skin blackens and bubbles. Remove and peel away the skin. The bloodline - or brown part on top - has to be scraped away. This can be done using a spoon.
Step 7:
Take the chives and chop them finely.
Step 8:
Mix the watercress and chives into the potatoes and dressing.
Step 9:
Take a handful of salad mixture and place it on the middle of the plate. Carefully break the salmon into quarters and gently place one quarter on top of the salad. You can finish it off by slowly drizzling some olive oil around the plate.
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