- Serves4
- CourseMain meal
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Ingredients
- 1kg Duchy Organic British Potatoes
- 350g pack Duchy Organic Leeks
- 20g butter
- 1 tbsp organic olive oil
- 4 Scottish salmon fillets
- 80g pack John Hurd’s Organic Watercress
- 4 tbsp mayonnaise
- 2 tbsp capers, drained and rinsed
- 1 tsp apple cider vinegar
- 3 tbsp half fat crème fraîche
Method
Peel and dice the potatoes (keep the peelings) and place in a large pan of lightly salted water. Bring to the boil and simmer for 10-12 minutes until tender. Drain well, then mash as smoothly as possible, ideally with a potato ricer or mouli.
Meanwhile, thinly slice the leeks. Heat the butter in a large pan, add the leeks, season and cook gently for 10 minutes, stirring occasionally until tender.
While the leeks cook, heat the oil in a nonstick frying pan. Season the salmon with salt and cook, skin-side down, for 7-8 minutes until crisp and golden, then turn and cook for 4-6 minutes more, until the fish is cooked through, opaque and flakes easily.
Remove any large stalks from the watercress (keep for soup or stir fries) and place most of the leaves in a blender with the mayonnaise, capers and vinegar. Whizz until smooth, then check the seasoning.
Stir the leeks into the mash with the crème fraîche, then check the seasoning. Divide between 4 plates and top with the salmon. Spoon over the sauce and garnish with the reserved watercress leaves and crispy potato skins, if using (see tip).
Cook’s tip
For a delicious, crunchy no-waste garnish, toss the potato peelings with a little olive oil and salt and cook in an air-fryer at 180ºC, for 10-12 minutes or until crisp and golden.
Nutritional
Typical values per (excluding potato skins) when made using specific products in recipe
Energy | 2,264kJ/ 635kcals |
|---|---|
Fat | 39.5g |
Saturated Fat | 8.3g |
Carbohydrates | 39.2g |
Sugars | 4.4g |
Fibre | 5.9g |
Protein | 27.8g |
Salt | 1.6g |