Salmon with bacon, sweetcorn and crushed potatoes

Method

1. Bring a pan of salted water to the boil. Halve the new potatoes and cook them in the boiling water for 15 minutes.
2. Meanwhile, put the lardons in a frying pan, then cook over a low-medium heat for 3-5 minutes until crisp. Push them to the side and add the salmon, skin side down. Cook for 4 minutes until the skin is crisp and golden, then gently lift out the salmon and set aside.
3. Add the wine and stock to the pan and bring to a simmer. Let it bubble for around 3 minutes until reduced by half, then stir in the sweetcorn and double cream and return the salmon to the pan, skin-side up. The skin should be above the sauce, keeping it nice and crisp. Cook for a few minutes over a medium heat until the liquid has reduced slightly into a nice spoon-coating sauce. Taste and season with cracked black pepper – it may not need salt due to the reduced stock and cured bacon. Keep warm over a very low heat.
4. Drain the potatoes and use a potato masher to roughly crush them with the butter, spring onions and a pinch of salt and pepper. Divide between bowls and top with the salmon. Stir the dill into the sauce and drizzle over the top.