Tke your salmon to the next level with this crunchy, herbed bread topping, served with a creamy potato and horseradish mash.
Nutrition
2840 kj Energy
38g Fat Total
17g Saturated Fat
9g Fibre
38g Protein
452mg Sodium
10g Carbs (sugar)
42g Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
Baked fish with potato and horseradish mash
Ingredients
- 1kg washed potatoes, peeled, chopped
- 1/2 cup (125ml) milk, warmed
- 65g butter, chopped
- 1 tablespoon horseradish cream
- 2 slices (about 120g) dark or light rye bread
- 1/4 cup flat-leaf parsley, chopped
- 2 tablespoons dill, chopped
- 4 (about 120g each) salmon fillets
- 200g green beans, trimmed, halved
- 200g snow peas, trimmed, halved
- 1/2 cup (120g) light sour cream
- Dill sprigs, to serve
- Lemon wedges, to serve
Instructions
- Step 1Cook potato in a large saucepan of boiling water for 15 mins or until tender. Drain. Return to the pan. Use a potato masher or fork to mash until smooth. Stir in the milk, 40g of the butter and half the horseradish cream. Season.
- Step 2Preheat grill on medium-high. Place the bread, parsley, dill and remaining butter in a food processor and process until fine breadcrumbs form. Season.
- Step 3Place salmon on a baking tray lined with foil. Top with breadcrumb mixture, pressing firmly to secure. Cook under grill for 6 mins or until crunchy on top and the salmon is just cooked through.
- Step 4Cook the beans and snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.
- Step 5Combine the sour cream and the remaining horseradish cream in a small bowl. Season.
- Step 6Sprinkle salmon with dill sprigs and serve with mash, sour cream mixture, vegetables and lemon wedges.
