Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast potatoes
Preheat the oven to 200°C/180°C fan. Roughly chop the rosemary. Rinse the potatoes and chop them (skins on) into small cubes. Add them to a large baking tray with the rosemary, a drizzle of vegetable oil and a generous pinch of salt. Toss until the potatoes are fully coated. Roast in the oven for 30 min or until golden and crisp.
2 Prep creme fraiche
Meanwhile, chop the chives as finely as possible. Slice the lemon into wedges. Add the sourcream, chopped chives and the juice from half of the lemon to a bowl. Season with salt and pepper and give everything a good mix up. Set aside.
3 Fry salmon
Portion the salmon. Slice each salmon portion into butterflies: Use a sharp knife and make a deep incision along each salmon piece. The incision should reach the skin of the salmon without slicing through it. Finally turn the salmon pieces out as though opening a book. Heat a pan over a medium heat with the oil and butter. Add the salmon and cook for 3 min on either side until cooked through.
4 Boil green beans
Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
Serve the salmon over the rosemarypotatoes with the sourcream sauce and the green beans to the side. Garnish with the remaining lemon wedges.