Browning butter really takes it up a notch in flavour, and smothering new season potatoes with it is such a treat. Serves 6. Make the butter the day or even a few days before you need it. Melt the first measure of butter in a pot over a medium heat. Stir it as it melts so that it cooks evenly. Once melted, it will begin to foam and sizzle around the edges. Keep stirring. In around minutes the butter will turn golden brown, the foam will calm down a bit and the milk solids will settle on the bottom of the pot and will start to toast.
Most importantly, it will smell intensely nutty and rich. Remove from the heat and strain off the butter, leaving the milk solids behind — discard these.
Allow the amber liquid to cool for 10 minutes or so, then whisk or beat it into the second measure of butter until you have a lovely soft whipped butter that tastes simply divine! Refrigerate until needed. On the day, boil your potatoes in plenty of salted water until tender. Drain well, add a decent knob of the browned butter to the pot and gently toss. Tumble into a serving dish and top with herbs, sea salt and more brown butter. Lay salmon on paper.
Brush with olive oil, season well with salt and pepper and bake for minutes or until just cooked through. Remove from oven and allow to cool. To make the sauce, whisk together all the ingredients until smooth. Taste and season accordingly. Transfer cooked and cooled salmon to a serving plate. To serve, drizzle with yoghurt dill sauce and scatter greens and pomegranate seeds over top.
This plate of seasonal greens with a scrumptious tahini dressing and freshly toasted walnuts is an easy side dish that goes with everything. You can make the tahini cream up to a few days ahead of when you need it, if you like. Whisk together all the ingredients until smooth, thin with ice-cold water if too thick, and season to taste. To serve, spread half of the tahini dressing onto the serving plate.
