Directions

1. 1

   Bring a large pot of salted water to a boil. Add the new potatoes and simmer for about 15 minutes until just tender when pierced with a fork. Drain well and set aside to keep warm.

2. 2

   While the potatoes cook, pour the olive oil into a heavy-based pan or roasting tin large enough to accommodate the salmon fillets in a single layer. Add the halved garlic clove and thyme sprig. Gently warm the oil over low heat for 3-4 minutes to infuse the flavors, then remove from heat.

3. 3

   Carefully lower the salmon fillets into the warm oil. Return the pan to low heat and poach gently for 8-10 minutes (8 minutes for medium doneness, 10 minutes if you prefer the fish more fully cooked). The salmon is ready when it flakes easily and reaches an internal temperature of 145F. Remove the pan from heat and let the salmon rest in the oil for 5 minutes, then carefully transfer the fillets to a plate, allowing excess oil to drain away.

4. 4

   Place the warm cooked potatoes in a mixing bowl and lightly crush with a fork, leaving some texture. Fold in the chopped fresh herbs and season with sea salt and pepper. Add 2-3 tablespoons of the warm infused oil from the salmon and gently mix. Carefully fold through the fresh crabmeat, being careful not to break it up too much.

5. 5

   Prepare the dill drizzle by whisking together the chopped fresh dill, 3 tablespoons of the infused oil from the salmon, lime juice, and a pinch of salt and pepper.

6. 6

   To plate, divide the potato and crab mixture among six plates, forming a neat mound or using a ring mold for elegance. Place a salmon fillet alongside each mound. Arrange a small handful of fresh watercress on each plate and drizzle the dill mixture around the components. Serve immediately.