You’ll Need
For the Salmon
2 large skinless salmon fillets (200–220g each)
150g white crab meat
75g cream cheese
1 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped
Zest of ½ a lemon
1 tsp Dijon mustard
1 clove garlic, finely grated
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
For the Lemon Beurre Blanc
1 shallot, finely diced
100ml dry white wine
75ml fish stock
100ml double cream
80g cold unsalted butter, diced
1 tsp Dijon mustard
Juice of ½ a lemon
Freshly cracked black pepper
To Serve
Buttered crushed Jersey Royal potatoes
Asparagus spears
Tenderstem broccoli
Fresh dill sprigs
Lemon wedges
Optional but Dangerous
Oscietra caviar
Brown shrimp
Black truffle shavings
Samphire
Method
Remove the salmon from the fridge 20 minutes before cooking.
Pat the fillets dry with kitchen paper.
Using a sharp knife, carefully cut a deep pocket into the side of each fillet without cutting all the way through.
In a bowl, gently combine the crab meat, cream cheese, chopped chives, dill, lemon zest, Dijon mustard and grated garlic.
Season lightly with sea salt and freshly cracked black pepper.
Carefully spoon the crab mixture into each salmon fillet, pressing it gently into the pocket without overfilling.
Brush the outside of the salmon with the olive oil and season lightly.
Preheat your air fryer to 190°C.
Place the stuffed salmon into the basket.
Air fry for 11–13 minutes, until the salmon flakes easily with a fork and the filling is hot throughout.
Allow the salmon to rest for 2–3 minutes.
Meanwhile, melt a small knob of butter in a saucepan.
Cook the shallot for 2 minutes until softened.
Pour in the white wine and fish stock.
Reduce by around two-thirds.
Stir in the Dijon mustard and double cream.
Reduce the heat to low.
Gradually whisk in the cold butter, a few cubes at a time, until the sauce becomes smooth, glossy and velvety.
Finish with the lemon juice and season with freshly cracked black pepper.
Lightly crush the cooked Jersey Royal potatoes with a fork and toss with a little butter and chopped parsley.
Arrange the crushed potatoes, asparagus and Tenderstem broccoli onto warm plates.
Place the stuffed salmon on top.
Generously spoon the lemon beurre blanc around the plate.
Finish with fresh dill sprigs, lemon wedges and, if using, a spoonful of Oscietra caviar, a scattering of brown shrimp or delicate black truffle shavings.