Wednesday, 11 January 2017

Poached Salmon with Beetroot Mash


OK your going to have to work with me on this one! This mash does look like something the dentist has whipped up to take an impression of your teeth - but we need to get over that and the incredible colour, because this mash is amazing. With a mixture of potato, beetroots and a hint of horseradish it was the perfect accompaniment to a poached salmon fillet.

I managed to grab a few large beetroot at the farmers market a few weeks ago. They were the large woody ones you get at the end of autumn early winter time and really the only way to cook them is to roast or boil. So boil and mash it was.......

Recipe - enough mash for 4
For the mash. I used equal quantities of beetroot to potato so....
4 large potatoes
4 large beetroot
3 tablespoon creme fraiche
2 teaspoons hot horseradish sauce
salt and pepper

For the salmon
1 fillet per person
half glass white wine
juice half a lemon

To Serve
Washed wild rocket leaves
2 teaspoon capers
2oz butter
1 spring onion very finely shredded - only use the white part



You need two large pans of boiling water - one for the beetroot, one for the potatoes - don't cook them together the beetroots have to be cooked unpeeled with he steams and leaves intact and the potatoes are cooked peeled and chopped.

So in one pan place your beetroots - you can trim the stems to about an inch from the top to help fit them in but no more - pop a lid on the pan and bring to the boil, lower the heat to a simmer and cook until they are tender. Then carefully carry the hot pan to the sink and add cold water to the pan until its hand hot. You now need to gently pull the skins and steams away until you have 4 clean, boiled beets - I love doing this it strangely satisfying.

Whilst the beets are cooking, peel and chop the potatoes into quarters and then put on to boil - I don't salt the water but you can if you wish. Cook the potatoes until they are tender and then drain into a sieve. Place the sieve (still containing the potatoes) back over the hot pan, lay a clean tea towel over the top and leave them to sit for about 4-5 minutes. This helps to wick away the moisture and stops you getting a soggy mash.

Now either mash the beets and potatoes. You can try and do them together or mash separately and them mix afterwards - I did the latter it was easier. If you have worked quickly and the mash is still hot - great! but if it's cooled off just pop it in the microwave for a few minutes to reheat. Mix together so everything is pink and then fold in your creme fraiche and horseradish. Taste, add more of both if you wish and then season with salt and pepper.


Next is the Salmon.

I simply heated a skillet with a little butter, when bubbling I laid the fillet - top side down - to brown and then quickly turned it over for the skin to seal. Add half a glass of white wine and the juice of half a lemon to the pan, lowered the heat and cover. Leave to poach in the liquor for 8-10 minutes.

The salmon can be put on to cook just before you start mixing the mash. By the time you have finished with the mash the salmon should be done.


To finish melt the butter in a pan and add the capers and spring onions. cook for a few moments just to heat through, season and add a little lemon juice if you wish.


To serve place a large spoonful of mash onto the plate, lay a few rocket leaves over the mash and then place the fillet on top. Spoon the caper butter over the salmon and serve. I placed the remaining mash in a bowl on the table, along with some butter for those who like to add to their mash and also a big bowl of peas.

A bit of a long winded recipe today, but everything is actually easy to prepare and cook, just plan the order of things and it will go swimmingly - just don't forget the microwave is your friend and the mash will heat up perfectly in it so you can always do that ahead of time.

Have a great day
Love Lizx


 Beetroot Mash