Ingredients
- 2 eggs
- 300g baby potatoes
- For the herb crumb:
- 100g leftover sourdough
- Handful parsley
- 30g grated Parmesan
- Zest of 1 lemon
- Sea salt
- 2 pieces of skinless salmon, about 130g each
- 2tbs mayonnaise
- 2 shallots, diced
- 1tbs finely chopped chives
- 1tbs finely chopped parsley
- Sea salt
- Place a small pot of boiling water on the heat and carefully lower the eggs in with a spoon. Simmer for nine minutes, then remove the eggs and place in a bowl of iced water.
- Peel the baby potatoes and place in a medium saucepan. Cover with cold water and add a good pinch of salt. Bring to the boil, then reduce the heat to a simmer and cook until the potatoes are just soft when pricked with a knife. Strain off the water and allow the potatoes to chill in the fridge.
- To make the herb crumb, slice the sourdough into cubes and place in a blender along with the parsley, Parmesan, lemon zest and some salt. Blitz to a fine crumb.
- Preheat the oven to 180 degrees. Place the salmon fillets on a baking tray lined with a small sheet of parchment paper. Cover the salmon neatly all over with the herb crumb. Place in the oven and bake for 15 minutes at 180 degrees.
- While the salmon is cooking, finish the salad. Cut the chilled baby potatoes into halves and place in a large bowl. Peel the eggs, chop them and add them to the potatoes. Add the mayo, shallots, chives, parsley and season with salt, then gently mix with a spoon until evenly coated. Add the potato salad to a serving dish, then top with the baked herb-crusted salmon.
