2 salmon filliets, skinned and cut into chunks
1 onion, finely chopped
100g bacon lardons
300ml fish stock
About 50ml single cream
Small handful of chopped fresh dill
About 400g potatoes (2 medium potatoes), peeled and quartered
A knob of butter
A few splashes of milk for the mash
preparation 7 mins • you cook for 10 mins •
Watch a 30 second preview of my cook-along video below
The chunky bits of salmon are the stars of this recipe. Cooked in stock, with the smokiness of bacon lardons and finished with single cream and chopped dill, this is a supremely tasty dish. I serve it with creamy mashed potato - a super simple recipe for a cold winter evening. This is a two part recipe. In part one we set the salmon and potatoes cooking. In part two we finish everything off, make the mash and serve.
Large frying pan with a lid
Large saucepan of salted boiling water for the mash
Colander to drain the potatoes
Spoons to stir
Before you start, have the onion, bacon, salmon chunks, stock and potatoes ready. Put a large pan of salted boiling water on the hob for the potatoes. Put a large frying pan on the hob on a medium heat and click here!
Before you start, drain the potatoes and pop them back in the saucepan. Have the butter, milk, chopped dill and masher ready to hand and click here!