Confit Salmon and Kipfler Potatoes

Confit Salmon and Kipfler Potatoes

Prep
10
Cooking time
40
Serves
4

Method

Poach Salmon in Cobram Estate Light Extra Virgin Olive Oil, flavored with thyme and garlic approx. 60 degrees for 30 minutes.

Steam potatoes in the skin, peel while warm.

Make a dressing with lemon, mustard and olive oil.

Toss potatoes, parsley and dressing in a bowl.

Serve with Salmon.

Ingredients Chevron Icon

4 x 100g Huon Salmon portions

1 litre Cobram Estate Light Extra Virgin Olive Oil

2 cloves garlic

3 sprigs thyme

sea salt flakes

black pepper

2 lemons juiced

10 kipfler potatoes, washed skin on

¼ bunch flat leaf parsley

¼ dill

1 tbl spn Dijon mustard

50ml extra virgin olive oil

product-photo
product-photo
product-photo