• 1 tbsp olive oil
• 3 salmon trout fillets
• Maldon salt
• Squeeze of lemon

Heat a non stick pan, add 1 tablespoon of olive oil and starting with the skin side first, sear the salmon trout fillets for 30 seconds on each side. Remove salmon and season with Maldon salt and a squeeze of lemon.

Herbed Potato Salad

• 2 cups Italian parsley leaves
• 1 cup basil leaves
• 1 cup dill
• 1 garlic clove
• 1 cup homemade mayonnaise
• juice of 1 lime
• 2 tbsp baby capers
• 2 tbsp spring onion, thinly sliced
• salt/pepper

Blanch the herbs in a pot of boiling water for 30 seconds, remove from the water and place in a bowl of ice water. Drain and squeeze out the excess water. Blend with the mayonnaise, lime juice and garlic until very smooth.

Photography C&D Heierli • Recipes by Margot Janse