Salmon on Mash Mountain

"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!!)"
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by djmastermum photo by djmastermum
Ready In:




  • 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.
  • Saucë:

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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!
  2. djmastermum
    I really enjoyed this oh so simple but dilicious dish. All the flavours joined to gether so well. Made and reviewed for the Aus/NZ recipeswap # 23 December 2008! ;-)
  3. clashcity19
    I loved the mashed potatoes! I would have never thought about adding horseraddish to them and all of the other seasonings were very complimentary to each other! Delicious!
  4. Alskann
    This was good. My family was apprehensive that I was not making "my" mashed potatoes. But once they tasted these they agreed it is a good alternative. The horseradish and nutmeg gives it a subtle unique flavor. The salmon was moist and cooked just right. I did not have any mirin and so substituted some sherry with sugar.
  5. Chef floWer
    This dish is perfect for dinner parties, it's quick and easy. Doesn't have to many dishes to wash up so you can enjoy the company. I've never had mash potatoes that tasted like gourmet food. Thanks for your post Lorelle.


I was born in country Victoria (Australia) and grew up in Ballarat. I have lived the rest of my life in capital cities - Melbourne, Belfast (Northern Ireland), Sydney, Canberra, before deciding to do the 'tree change' thing, and move to country Victoria. I now live in the country town of Beaufort, which has a population of about 1200 people (half out on farms) which is within commuting distance to the provincial city of Ballarat. At the age of 20 I attended William Angliss College and studied Catering and Hotel Management, which enhanced my passion for good food. Since then I've taken many a wayward turn, and have ended up here with my many animals (sheep, goats, chooks, ducks, cats, dogs & goldfish) and am loving the life that I live. My professional training was in classical french cookery, but how could anyone ignore the many ethnic influences on our food here in Australia?? I love Asian, Indian, Medditeranean, Middle Eastern foods, and must confess after a couple of years in Northern Ireland - I'm so glad they are now taking refugees! Their food will improve enormously!!
View Full Profile

Find More Recipes