For the potatoes
10 new potatoes, peeled
100-150ml/3½-5fl oz lactose free milk
100-150ml/3½-5fl oz olive oil
1 tbsp garlic infused oil
pinch salt flakes
For the herb sauce
50g/1¾oz flatleaf parsley, leaves only
1 small bunch tarragon, leaves picked
1 small bunch chervil, leaves picked
2 basil stalks, chopped
1 lemon, juice only
For the salmon
4 salmon fillets, skinned
For the potatoes, put all of the ingredients in a saucepan.
Bring to the boil and cook for 10–15 minutes, until cooked through. Strain and reserve the cooking liquid.
For the herb sauce, bring a pan of water to the boil and blanch the spinach and watercress.
Remove, plunge into ice-cold water and drain. Put the spinach, watercress and herbs in a blender and blend until fine.
Add the mayonnaise and lemon juice and blend until bright green. Season with salt and pepper.
For the salmon, heat a griddle pan to a very high heat, sear the salmon for 3–4 minutes on both sides. Remove the skin before serving.
Just before serving, crush the potatoes with a fork adding any reserved liquid to make them as moist as you like.
Serve the salmon on top of the potatoes and dribble the herb sauce over.
Recipe adapted from: Good Food