Pan-fried salmon with crushed potato and horseradish salad

[jcallaghan]

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 convert

• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Ingredients

• 500g charlotte potatoes, halved if they are large
• 100g frozen peas
• 3 tbsp crème fraîche
• 1 tbsp horseradish sauce
• 1 handful chives, chopped
• 2 tbsp olive oil
• 4 salmon fillets (skin on or off)
• 50g butter
• 1 lemon, juiced

Method

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.
2. Bring your peas to the boil, simmer for three minutes, drain and keep warm with the potatoes.
3. In a small bowl, mix the crème fraîche, horseradish and chives.
4. Crush your potatoes and peas with the back of a spoon, stir through the crème fraîche and season to taste.
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.
6. Serve the salmon on top of the crushed peas and potatoes.

Pictures

Reference

https://www.ocado.com/webshop/recipe/pan-fried-salmon-with-crushed-potato-and-horseradish-salad/191773