Mash- 750g brushed, Desiree or similar mashing potatoes, peeled and chopped
- 500g small parsnips, peeled and chopped
- 1 tbs extra-virgin olive oil (+ extra for serving)
- 1/3 cup hot milk
- 2 medium ripe avocados, halved and deseeded
- 1 tbs lemon juice
Salmon- 4 x 200g Atlantic salmon fillets, pin-boned
- Olive oil, for pan-frying
- 250g cherry truss tomatoes
- Lemon wedges, to serve
- Salt & pepper, to season
| Mash- Place potatoes and parsnips into a large saucepan of cold water, cover and bring to the boil over high heat. Reduce heat and simmer for 12-15 minutes until vegetables are tender
- Drain and return to pan and toss over medium heat for a few seconds until dry. Remove from heat. Mash until almost smooth
- Using a wooden spoon, beat in oil then gradually beat in the hot milk until mash is smooth and season to taste and set aside
- Scoop avocado flesh into a bowl and add lemon juice and roughly mash and set aside
Salmon- Heat a few tablespoons olive oil in large frying pan over medium heat. Cook tomatoes for 2-3 minutes until hot. Transfer to a plate and set aside
- Season salmon and place it flesh-side down into pan and cook for 2 minutes. Turn and cook for a further 2-3 minutes or until almost cooked through. Drain on paper towel
- To Serve: Swirl avocado through the mash and drizzle with extra-virgin olive oil. Spoon the mash generously onto each serving plate. Place salmon across the mash and add tomatoes and lemon wedges
|
