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



Chunky salmon with a creamy dill sauce & mash

preparation 7 mins • you cook for 10 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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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

Potato masher

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!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Put a large pan of salted boiling water on the hob and throw in the potatoes. Boil for about 15 minutes until they're soft enough to mash. Once you've put the potatoes on, put your frying pan on a high heat with about a teaspoon of oil. To the frying pan add the chopped onion and fry gently for about 30 seconds. Stir in the bacon lardons and cook for about 2 minutes until the bacon has a little caramel colour on the outside. Pour in the fish stock and stir, then add in your salmon chunks. Add a small pinch of salt and pepper and gently stir before reducing the heat and putting a lid on the pan. Simmer with the lid on for about 10 mintues until the pototoes are ready to mash.

Once you've drained the potatoes, pop them back in the saucepan and take the lid off the salmon pan. Turn the salmon up to a high heat so that it bubbles away whilst you make the mash.

Bash away at the potatoes with your masher, getting rid of any lumps. Add in a knob of butter and stir until melted. Pour a splash of milk in and stir to loosen. Add more milk, a splash at a time, to get the required consistency. Lastly add a pinch of salt and stir.

Turn the heat off the salmon and gentlystir in about 50ml of single cream and the chopped dill.

To serve, put a nice dollop of mash to 1 side of a large bowl and divide up the salmon and sauce.

I hope that you enjoy it.


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