Baked salmon with jersey royals and watercress mayonnaise

Serves: 6

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• 1 teaspoon(s) fennel seeds - optional
• 1 teaspoon(s) rock salt
• 2 tablespoon(s) olive oil
• 450 gram(s) Jersey Royal potatoes, sliced thickly
• 6  skinned salmon fillets
• 6 slice(s) prosciutto
• 150 gram(s) good-quality mayonnaise
• 75 gram(s) plain yogurt
• Juice of ½ lemon
• 40 gram(s) (1½oz) watercress, finely chopped
• 1 tablespoon(s) capers, roughly chopped
• 300 gram(s) cherry tomatoes on the vine, cut into bunches
• Lemon wedges for squeezing

Method

1. Preheat oven to 200ºC (180ºC fan) mark 6. Crush fennel seeds (if using) and salt in a pestle and mortar. Put into a bowl with half the oil. Add potatoes and toss. Layer the potatoes in a large roasting dish. Cover the dish with foil and cook in oven for 20min.
2. Check fish for stray bones; season. Wrap a slice of prosciutto around the middle of each fillet, making sure seam is underneath.
3. Mix together the mayonnaise, yoghurt and lemon juice. Stir in the watercress and capers and check the seasoning.
4. Remove foil from the potatoes and continue cooking for 10min until almost tender. Arrange tomatoes and fish on top of potatoes. Sprinkle fish with remaining oil; cook for 15-20min. Serve with lemon mayonnaise and lemon wedges.
5. And to drink... Secano Estate Pinot Noir 2008, Marks & Spencer (£6.99, 14.5% alcohol)
6. Red wine with fish? Entirely appropriate when the fish is salmon and wrapped in prosciutto. The smoky, cherry-rich flavours will delight everyone at the table.

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