Salmon Nicoise with Extra Crispy Skin

Put all of the dressing ingredients in a blender. Season with salt and pepper, and then blitz for about 1 minute until you have a nice smooth dressing.

Preheat a frying pan over medium-high heat for a minute or two. Add 1 tablespoon olive oil, then add potatoes. Fry for about 10 minutes until cooked and golden brown, tossing or stirring occasionally. When potatoes are done, season with salt and pepper. Turn heat off and transfer onto kitchen paper to drain. Do not discard the pan.

Meanwhile, bring a pot of water up to a gentle simmer, Gently lower eggs in the simmering water. Cook eggs for 8 minutes. Whilst eggs are cooking, put ice into a bowl of cold water.

Once eggs are cooked, transfer into the ice water to shock them. Crack them, then carefully peel them. One eggs are peeled, quarter them.

Put artichokes, cherry tomatoes, black olives, lettuce, parsley, capers and sliced shallots in a bowl and use clean hands to mix the ingredients together until well combined.

Dry salmon skin with kitchen paper, then cut a couple of incisions in the salmon skin. Season salmon on both sides with salt and pepper. Preheat the frying pan again on high heat, ensuring it is nice and hot. Add remaining olive oil and then gently place the salmon in the pan skin side down. Fry for 4 minutes, then use a fish slice to carefully flip the salmon. Fry for another 1–2 minutes on the other side and transfer the salmon to a plate or board.

Carefully remove the skin from the salmon, use a small knife to help you. Get the pan back on the heat (add a touch for olive oil if need be) and add skin back to the pan to fry on the side that isn’t crispy. Fry for about 30–60 seconds, then transfer onto kitchen paper to drain.

To serve, add dressing to the salad mixture, then mix together with clean hands. Serve the salmon on a plate with the crispy skin. Add some of the salad mixture on the side. Garnish with crispy potatoes and eggs.