Neven Maguire's Seared Salmon with Smashed Potato Salad

INGREDIENTS

• 1 Pack Simply Better Charlotte Potatoes
• 4 Tbsp. Simply Better Italian Roast Garlic Extra Virgin Olive Oil
• 1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons
• 1 Carton Simply Better Handmade Buttermilk Dressing
• 3 Tbsp. Simply Better Garlic & Herb Dressing
• 30g Cornichons, finely diced (or use 1 Gherkin)
• 1 Small Red Onion, finely diced
• 2 Packs Simply Better Irish Organic Salmon Darnes
• 2 Tsp. Simply Better Expertly Blended Seafood Seasoning
• 1 Tbsp. Simply Better Spanish Extra Virgin Olive Oil
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Place the potatoes in a large pan with cold salted water. Bring to the boil and cook for 15-20 minutes until tender. Drain and leave to steam for a few minutes.
2. Spread the potatoes out on a large shallow baking tin and smash down gently with a potato masher. Season with salt and pepper and drizzle over the roast garlic oil. Roast for 1 hour, turning once until the potatoes are crisp and golden.
3. When almost ready to serve, cook the bacon in a non-stick frying pan over a medium heat for about 3-4 minutes until golden. Tip on to a plate. Mix the buttermilk and garlic & herb dressing together in a bowl with the cornichons or gherkin and red onion, then season to taste.
4. Wipe out the frying pan and put back on a medium to high heat. Dry the salmon darnes with kitchen roll and sprinkle the flesh with the seafood seasoning. Add the olive oil to the pan and add the salmon, flesh side down. Cook for 3 minutes, then turn over and cook for another 5 minutes until tender. Set aside to rest.
5. Spread the buttermilk mixture on to plates and pile the smashed crispy potatoes on top, then scatter over the bacon (or you can mix it all together if you prefer – just leave the potatoes to cool a little first). Arrange the salmon darnes on top to serve.