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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is an incredibly tasty recipe by an Aussie Chef - Ian Parmenter - and has been my best dinner party recipe for years now!! (freshwater trout can be used if salmon isn't available - but if in Scotland - MAN - USE THE SALMON!!) Ingredients:
750 g potatoes |
4 (200 g) salmon fillets |
30 g butter |
1/4 cup milk |
2 teaspoons horseradish cream |
1/2 teaspoon ground black pepper |
1/2 teaspoon grated nutmeg |
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon mirin (sweet rice wine) |
1 tablespoon chives (green part only) or 1 tablespoon spring onion, chopped for garnish (green part only) |
Directions:
1. Peel and wash the potatoes. Half fill a medium saucepan with water and a little salt. Cook until firm. Fork should pass through.
2. While potatoes are cooking, check there are no bones in salmon fillets. Remove if necessary.
3. When potatoes are cooked, drain and put in a bowl, mash well with butter, milk, horseradish, pepper & nutmeg. Cover bowl.
4. Heat olive oil in frying pan. When hot, sear salmon fillets for a couple of minutes only on each side. Remove the fillets to a warm plate and cover.
5. Saucë:.
6. Add the balsamic vinegar & mirin to frying pan. Stir over a medium heat for 30 seconds, allowing the liquid to reduce.
7. Place a mound of mash potato onto each serving plate. Put the salmon on top and then spoon the sauce over the fish. Garnish with the chopped chives or the spring onions.
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