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Baked fish with potato and horseradish mash
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your salmon with a crispy herbed bread crust, served alongside creamy horseradish potato mash.
Ingredients:
  • 1kg washed potatoes, peeled, chopped
  • 125ml milk
  • 65g butter, chopped
  • 20.00 ml horseradish cream
  • 2 slices (about 120g) dark or light rye bread
  • 62.50 ml flat-leaf parsley, chopped
  • 40.00 ml dill, chopped
  • 4 (about 120g each) salmon fillets
  • 200g green beans, trimmed, halved
  • 200g snow peas, trimmed, halved
  • 120g sour cream
  • Dill sprigs, to serve
  • Lemon wedges, to serve
Instructions:
  • Boil potato until tender, about 15 minutes. Drain and return to the pan, then mash until smooth using a potato masher or fork. Add milk, 40g of butter, and half of the horseradish cream. Season to taste.
  • Preheat the grill on medium-high heat. Combine the bread, parsley, dill, and remaining butter in a food processor. Pulse until you have fine breadcrumbs. Don't forget to season.
  • Lay the salmon on a foil-lined baking tray and sprinkle with breadcrumb mixture, pressing down gently. Grill for 6 minutes or until the top is crispy and salmon is cooked through.
  • Blanch the beans and snow peas in boiling water for 2 minutes, or until vibrant green and slightly crisp. Transfer to a bowl of ice water to cool, then drain thoroughly.
  • Mix together the sour cream and the leftover horseradish cream in a small bowl. Season to taste.
  • Top the salmon with fresh dill sprigs and present alongside creamy mashed potatoes, a dollop of sour cream, a medley of vegetables, and lemon wedges on the side.

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