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Scottish Salmon Confit with Fennel

This light and tender dish is the ideal recipe for impressing your guests. Poaching Scottish salmon in olive oil is a wonderful way to keep the salmon moist, pink and full of flavour.  


  1. Place the salmon in a deep ovenproof dish and cover with the rapeseed and olive oils, coriander, pepper, basil, thyme, carrots, celery and garlic.  Cover and allow to marinate for at least 4 hours in the fridge.
  2. To cook the salmon, pre-heat the oven to its lowest setting.  Place the dish in the oven and leave the door slightly open.  Once the oil has reached 55C°, allow to rest in the oil for 18 minutes and then remove to a tray lined with kitchen paper to allow the oil to drain away.
  3. To make the fennel salad, toss all ingredients together.  To make parsley oil, blend all ingredients together to a smooth consistency.
  4. Place the fennel salad in the middle of the plate and dress with the parsley oil and salmon caviar.  Serve immediately.


  • 4 x 175g fillets of Scottish salmon, skin off
  • 200ml rapeseed oil
  • 80ml olive oil
  • 1/2 g ground coriander
  • Pinch ground white pepper
  • 10 whole basil leaves
  • 3 stalks of thyme
  • 1g finely chopped wild garlic
  • 2 stalks celery, finely chopped
  • 2 small carrots, finely chopped
  • 2g chives, finely chopped
  • Pinch of sea salt
  • 20g salmon caviar

Fennel Salad

  • 1 bulb Fennel, finely shaved
  • Juice of ½ lemon
  • Salt and pepper to taste
  • 5ml lemon scented oil

Parsley Oil

  • 50g curly parsley leaves
  • 100ml rapeseed oil
  • 30g salted capers, rinsed and drained