Ingredients

• 4 x 250g pieces salmon fillet, pin-boned, skinned
• 2 lemons
• Sesame oil, to drizzle
• 1 bulb baby fennel
• 200g desiree potato
• 1 bulb garlic
• 2 green onions
• 1/2 bunch dill
• 2 teaspoons honey
• 125ml (1/2 cup) extra virgin olive oil
• 80g slice rustic day-old bread
• 2 tablespoons milk or water
• 40g slivered almonds
• 1 baby cos lettuce

Method

• Step 1 Preheat oven to 200°C. Line an oven tray with baking paper and top with fish. Zest over 1 lemon and drizzle with a few drops of sesame oil. Reserve lemon. Season with salt and pepper, cover with foil, then cook for 15 minutes or until just cooked.
• Step 2 Meanwhile, to make skordalia, trim and cut fennel into quarters. Peel and cut potato into 6 pieces. Cut garlic bulb in half horizontally, then place in a small saucepan with fennel and potato. Add just enough water to cover.
• Step 3 Bring to the boil over medium heat, then cook for 10 minutes or until potato is tender. Meanwhile, trim 5cm from onions and discard, then cut into thin rounds. Twist off thick stems from dill and discard, then finely chop remaining sprigs and stems. Place honey in a small bowl, squeeze over reserved lemon juice, then whisk in 60ml (1/4 cup) olive oil. Add onions and dill, season, then stir to combine.
• Step 4 Drain vegetables, return potato to pan, then mash with a fork. Place fennel in a food processor, then squeeze in garlic from skins. Cut crusts from bread and roughly chop, then add to processor with milk and almonds. Process until smooth. With the motor running, add remaining 60ml (1/4 cup) olive oil and process until combined. Add potato and process just to incorporate. Season. Makes 2 cups.
• Step 5 Cut remaining lemon into wedges. Divide skordalia among plates. Separate lettuce leaves, place on skordalia, then top with fish. Spoon over dill mixture and serve with lemon wedges.