A quick fish and potato supper that tastes like it required more effort.
Preheat the oven to 200C/gas mark 6. Bring a pan of water to the boil and salt it generously. Wash 350g of small potatoes, then cut them in half. Cook them in the boiling water for 15 minutes, then drain.
Finely chop 2 heaped tbsp of dill fronds and put them in a small mixing bowl. Stir in 2 tbsp of white wine vinegar, 60ml of dashi or fish stock, 4 tbsp of olive oil and a little salt and pepper.
Put the potatoes in a baking dish, then add the dill dressing and toss them around so they are well coated. Bake in the preheated oven for 25 minutes, then place 2 x 250g pieces of hot-smoked salmon fillet on top and spoon a little of the liquid over them. Return the dish to the oven and continue to bake for about 10 minutes. Check the potatoes for tenderness. Enough for 2. Ready in 45 minutes
You can always use a thick-cut fillet of salmon rather than the hot-smoked version if you prefer.
I like to add a teaspoon of capers to the potatoes when I add the fish.
Use small potatoes and cut them in half or into coins. Cooking them briefly in water before roasting means they will be especially soft and tender, but you could roast them without the pre-boiling if you wish. If you do, be sure to give them a good 20 minutes longer in the oven before you add the fish.
Some hollandaise sauce would be quite wonderful with this.
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