Sourdough crusted salmon with chopped egg and potato salad

Place a small pot of boiling water on the heat and carefully lower the eggs in with a spoon. Simmer for 9 minutes then remove the eggs and place in a bowl of iced water.

Peel the baby potatoes and place in a medium saucepan. Cover with cold water and add a good pinch of salt. Bring to the boil, then reduce the heat to a simmer and cook until the potatoes are just soft when pricked with a knife. Strain off the water and allow the potatoes to chill in the fridge.

To make the herb crumb, slice the sourdough into cubes and place in a blender along with the parsley, parmesan, lemon zest and some salt. Blitz to a fine crumb.

Preheat the oven to 180c. Place the salmon fillets on a baking tray lined with a small sheet of parchment paper. Cover the salmon neatly all over with the herb crumb. Place in the oven and bake for 15 minutes at 180c.

While the salmon is cooking, finish the salad. Cut the chilled baby potatoes into halves and place in a large bowl. Peel the eggs, chop them and add them to the potatoes. Add the mayo, shallots, chives, parsley and season with salt, then gently mix with a spoon until evenly coated. Add the potato salad to a serving dish, then top with the baked herb-crusted salmon.