Recipe by Lorelle in Australia
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!!)
Top Review by empresslifestylz
Simply amazing. Loved the mash especially and so did my boyfriend, he was quite amazed how the horseradish in the mash could make it taste so good! Big thumbs up for this delicious recipe!
- 750 g potatoes
- 4 (800 g) salmon fillets
- 30 g butter
- 59.14 ml milk
- 9.85 ml horseradish cream
- 2.46 ml ground black pepper
- 2.46 ml grated nutmeg
- 14.79 ml olive oil
- 14.79 ml balsamic vinegar
- 14.79 ml mirin (sweet rice wine)
- 14.79 ml chives (green part only) or 14.79 ml spring onion, chopped for garnish (green part only)
Directions See How It's Made
- Peel and wash the potatoes. Half fill a medium saucepan with water and a little salt. Cook until firm. Fork should pass through.
- While potatoes are cooking, check there are no bones in salmon fillets. Remove if necessary.
- When potatoes are cooked, drain and put in a bowl, mash well with butter, milk, horseradish, pepper & nutmeg. Cover bowl.
- 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.
- Add the balsamic vinegar & mirin to frying pan. Stir over a medium heat for 30 seconds, allowing the liquid to reduce.
- 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.