Name: Salmon with crispy potatoes and zhoug
Total time: 1 h 30 min
Yield: Serves 10 as part of a buffet
Ingredients: 1kg new potatoes large ones halved; 4 tbsp olive oil; 4 cloves garlic skins on; 1kg side salmon skin on; a large bunch coriander roughly chopped; 2 green chillies roughly chopped; 1 clove garlic chopped; 1 tsp ground cumin; a large pinch caster sugar; 1 lemon juiced; 3 tbsp olive oil

1kg new potatoes
large ones halved
4 tbsp olive oil
4 cloves garlic
skins on
1kg side salmon
skin on

ZHOUG

a large bunch coriander
roughly chopped
2 green chillies
roughly chopped
1 clove garlic
chopped
1 tsp ground cumin
a large pinch caster sugar
1 lemon
juiced
3 tbsp olive oil

Method

step 1
Put the new potatoes into a large pan of lightly salted cold water. Bring to the boil and simmer for 15 minutes until the potatoes are tender. Drain really well and allow to cool slightly.
step 2
Heat the oven to 200C/fan 180C/gas 6. Use the side of a large knife to squash the new potatoes on a chopping board, then put into a large roasting tin. Drizzle over the oil, add the garlic cloves and toss really well. Put into the oven for 35 minutes, tossing halfway, until beginning to crisp.
step 3
Push the potatoes to the side and add the salmon skin-side down to the tin. Season the salmon well then put back in the oven for 25 minutes, until the salmon is cooked through.
step 4
For the zhoug, put all of the ingredients into a food processor and whizz until smooth.
step 5
Transfer the crispy spuds to a serving platter, then carefully put the salmon side on top. Spoon over some of the zhoug, to serve.