Executive Chef, Andrew MacKenzie, has created this seasonal salmon dish for you to enjoy, using wild garlic, asparagus and new potatoes. It's perfect for a summer lunch or supper.

Good luck and happy cooking!


2 x 130g portions of wild British salmon

70g jersey royal potatoes

1 bunch of English asparagus, woody end trimmed

200g English butter

100g wild garlic

2 free range egg yolks

A splash of white wine vinegar


This can be made and frozen until needed

Pick some wild garlic in the woods. Take off any stalks and wash thoroughly under cold water.

Simmer some water in a pan and blanch the wild garlic for 10 seconds and refresh in ice cold water. Squeeze out any excess water in a cloth.

Add the wild garlic to a blender and blend until a smooth paste, make sure the puree doesn’t get to warm or you will lose the color, add the butter about 200g per 100g of fresh garlic leaf. Blend until a bright green pate has formed. Wrap in cling film and store in the freezer until needed.


Melt 100g of wild garlic butter in a pan

Separate two eggs and place the yolks in a metal bowl (save the white for another recipe, they freeze very well)

Add a little white wine vinegar to the yolks and cook them out over a pan of simmering water, be careful not to over cook, it should be a ribbon consistency with no small lumps.

Slowly add the melted garlic butter whilst whisking all the time. Season and leave somewhere warm till needed.


Cook the jersey royals in a pan of boiling water with a sprig of thyme. When cooked drain and serve with plenty of butter and sea salt.

Cook the salmon skin side down in a nonstick pan, until the skin is crispy and the salmon is nearly cooked through. Turn the salmon over and finish with some butter and lemon juice.

In a small pan add a little water, a good knob of butter and some salt, bring to the boil and add the asparagus, cook for 1 to 2 minutes until just cooked and still nice and crunchy.

Once the salmon, potatoes and asparagus are cooked, serve immediately with the warm wild garlic hollandaise.