Roasted Salmon with hasselback potatoes

Method

Preheat the oven to 180ºC. Wash and slice the potatoes, slicing straight down, but stopping short of cutting all the way through. Setting aside one tablespoon of butter for later, cube the rest and melt, mixing with some olive oil, a pinch of salt and the peppercorns, grounded. Arrange the potatoes in a roasting tin, pouring over the butter and oil mix. Try to get it into all the potato slices. Place in the oven for 30-35min, until cooked on the inside.

In the meantime, season the salmon with salt and black pepper and the set-aside butter. Remove the tin from the oven, move the potatoes to the side, making room for the salmon. Place the salmon skin-down in the tin. Bake for further 20 minutes, until the salmon is cooked and the potatoes are golden and crispy on the outside.

Remove and decorate the salmon with lemon zest and dill. Serve with a sauce, such as beurre blanc or a simple yoghurt sauce.