Tarragon is a classic French herb with an anise-like flavour. Only available in the warmer months, use flat-leaf parsley instead if you can’t find it.
3 tablespoons fresh tarragon leaves
100 grams softened butter 1 clove garlic, crushed 1⁄2 teaspoon finely
grated lemon zest
600 grams waxy potatoes 2 stalks celery, finely sliced
2 tablespoons chopped cornichons
2 tablespoons capers
125 ml extra virgin olive oil
2 tablespoons good white wine vinegar
1 tablespoon grain mustard
1 clove garlic, crushed
4 x 150 gram fillets of salmon, skin on
2 tablespoons freshly snipped chives or dill
Tarragon butter: Finely chop the tarragon and combine with the remaining ingredients. Season well. Refrigerate to firm up a little. Spoon onto a piece of foil and roll up into a log. Refrigerate or freeze until firm.
Potatoes: Scrub the potatoes and cut into chunks if large. The potatoes can be cooked either in a steamer or in a saucepan of boiling salted water until tender. Drain well and cut into bite sized pieces. Place in a large bowl and add the celery, cornichons and the capers.
Dressing: Whisk the oil, vinegar, mustard and garlic together in a bowl and season well. Pour the dressing over the hot potatoes and gently combine. Set aside for the flavours to mingle.
Salmon: Dry the skin of the salmon with paper towels then season with salt and freshly ground pepper. Heat a little oil in a non-stick sauté pan until hot then add the salmon skin side down. Cook until the skin is crisp then turn over and cook for another minute or until cooked to your liking.
To serve: Mix the herbs through the potato salad. Place on a serving platter and lay the salmon on top. Cut 4 slices of tarragon butter 1⁄2 cm thick and place on top of each piece of salmon. Serve with fresh asparagus, green beans or a butter leaf salad. Serves 4
Cornichons: Simply the French name for gherkins, cornichons are particularly small – usually no more than 4 or 5 cm long. Available from supermarkets or specialty food stores.