Pan-fried salmon with crushed potato and horseradish salad
By Lisa Faulkner
Published on 18 January 2022
Salmon and horseradish might not seem like the most obvious pairing, but once you've tasted this dish by Lisa Faulkner, you'll be a convertTime and servings
40 minsTotal time
4Servings
40 minsCooking time
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.