Ingredients
- 500 g of charlotte potatoes, halved if they are large
- 4 salmon fillets (skin on or off)
- 2 tbsp of olive oil
- 100 g of frozen peas
- 50 g of butter
- 3 tbsp of crème fraîche
- 1 tbsp of horseradish sauce
- 1 lemon, juiced
- 1 handful of chives, chopped
Method
Step 1
Bring the potatoes to boil and bubble away for 20 minutes until cooked. Drain, put back in the pan and set aside with a tea towel or lid over the pan to keep warm.Step 2
Bring your peas to the boil, simmer for three minutes, drain and keep warm with the potatoes.Step 3
In a small bowl, mix the crème fraîche, horseradish and chives.Step 4
Crush your potatoes and peas with the back of a spoon, stir through the crème fraîche and season to taste.Step 5
Oil the salmon fillets and season. Add a drizzle of olive oil to a pan and heat. Add the fillets skin-side down and cook for a few minutes until the skin is crispy, or if skinless, until the salmon has started to go opaque. Turn and cook for a further minute, adding the butter and spooning over the fish. Turn the heat off and let the residual heat of the pan cook the fish for a further minute. Squeeze over the lemon and leave to rest in the pan.Step 6
Serve the salmon on top of the crushed peas and potatoes.