Method
1. Prepare the Lemon, Caper & Dill Butter:• Combine softened butter, chopped capers, lemon slices and juice, dill, parsley, and sea salt in a food processor. Pulse until smooth. Transfer to a small dish, cover, and refrigerate to firm up while preparing the other elements.
2. Cook the Salmon:
• Preheat a chargrill pan over high heat.
• Pat the salmon steaks dry, then season with salt and black pepper. Drizzle with olive oil.
• Grill the salmon for 4–5 minutes on each side until cooked through and lightly charred. Cover loosely with foil and set aside to rest.
3. Prepare the Crisps:
• Heat vegetable oil in a deep pan to 140°C.
• Fry the potato slices in batches for about 2 minutes until softened but not browned. Remove and drain on kitchen paper.
• Increase the oil temperature to 180°C and fry the potatoes again until golden and crisp. Drain and season with salt.
4. Assemble & Serve:
• Plate the grilled salmon steaks with a dollop of the lemon, caper, and dill butter on top to melt over the fish.
• Serve with the homemade crisps and a fresh beetroot & feta salad on the side.
Ingredients
For the Butter:
• 125g unsalted butter, softened
• 2 tsp Opies Capers, finely chopped
• 10g fresh dill, chopped
• 5g fresh parsley, chopped
• 1 tsp sea salt
• 2 Opies Lemon Slices, finely chopped + juice of 1 slice
For the Salmon:
• 2 salmon steaks (approx. 200g each)
• Olive oil, for drizzling
• Salt and black pepper, to season
For the Crisps:
• 2 medium potatoes, thinly sliced (use a mandolin for even slices)
• Vegetable oil, for frying
To Serve:
• Beetroot & feta salad
