Salmon, Crushed New Potatoes with Pea & Wild Garlic

This is delicious, super speedy and would work equally well with any white fish or lamb so its a great one to have in your back pocket. Wild garlic can be found in abundance in shaded, damp old woodland at this time of year. Wild garlic has a much more subtle and delicate garlic-y flavour than garlic cloves. Always try your wild garlic before adding to a recipe as the flavour of the leaves can change throughout the growing season so use a little instinct when adding to dishes. If you can't get your hands on any wild garlic you can simply switch this out for your favourite herb: basil, mint, chervil or parsley would all work really well.

Serves 4

Ingredients:

750g new potatoes

2 tbsp extra-virgin olive oil

400g frozen peas

4 tbsp half-fat crème fraîche (or full-fat if you prefer)

zest 1 lime juice of half

30g wild garlic

2tsp. sumac

4 wild salmon fillets

Method:

1). Heat the oven to 220°C/200°C fan/ gas 7. Bring a large pan of salted water to the boil. Reduce the heat to a simmer, then cook the potatoes for 12-15 minutes or until the point of a sharp knife slips in easily. Drain well. Put the olive oil into the casserole dish/roasting tray and heat just a couple mins before draining the potatoes.

2). Meanwhile, boil the peas for 2 minutes in a pan of salted water. Drain the peas and blitz with crème fraiche, wild garlic and lime zest and juice. Add a little water if you need to loosen the mixture, then season well and set aside.

3). Put the cooked potatoes into the casserole dish/ roasting tray with the warmed olive oil (careful it may spit). Crush gently with a potato masher or fork, and sprinkle with 1tsp sumac. Roast for 10 minutes, then remove the casserole/tray from the oven and set the salmon on top. Sprinkle with the remaining 1tsp sumac and return the dish/tray to the oven for ~12 minutes (or until the fish is just cooked).

4). Serve with the blitzed pea and wild garlic.

5). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 545

Fat (g): 24

Saturates (g): 5.7

Carbohydrates (g): 37

Sugars (g): 8.1

Protein (g): 41

The Sports Chef