around 1kg side salmon, skin on and pin boned

1.5 tbsp fennel seeds

1 tbsp whole white peppercorns

1 tbsp dill seeds

juice and zest 2 lemons

25g chopped parsley

60ml olive oil

250g crème fraîche

1 tbsp toasted, crushed caraway seeds

juice and zest half lemon

1 tbsp chopped dill

1kg fingerling, or similar new potatoes

1 lemon, zest and then cut into wedges

6 cloves garlic

75ml extra virgin olive oil

1 ancho chilli


1. Crush the fennel , dill and peppercorns. Add the zest, juice and parsley and half the oil

2. Oil and season the salmon. Cook 5 minutes skin side down. Put on a tray lined with parchment

3. Spoon on the herbs. Roast at 200°c for around 15 minutes for medium rare

4. Mix the créme fraiche with the caraway, lemon & dill and set aside

5. Cut the spuds in half lengthways, toss with everything else. Roast at 200°c for about 40 minutes until cooked

6. Serve the salmon on a board/platter with the spuds and crème fraiche

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