Lightly smoked Salmon with Sweet Potato & Carrot Mash Recipe
This satisfying dish uses January’s seasonal produce to flavourful affect! The lightly smoked salmon comes alive with the addition of lemon zest and thyme, whilst the rosemary and garlic combine with the fresh chilli, sweet potato and carrots to deliver a warming, comforting healthy mash, and the truffle oil adds depth of flavour.
Image: Nicola Wilkinson
2 Lightly smoked Salmon Fillets
1 large sweet potato (peeled and cut in to chunks)
4 carrots (scrubbed and cut in to chunks)
1 leek (cut in to rounds)
4-5 leaves of cavalo nero kale (stems discarded, leaves torn)
1 clove of garlic (crushed or finely chopped)
1 red chilli (finely sliced with seeds remaining)
Zest and juice of 1 lemon
1 tablespoon of rosemary leaves (roughly chopped)
1 tablespoon of thyme leaves
Freshly ground Salt and pepper
Truffle infused Olive oil
Preheat oven to 180 degrees Celsius. Add the carrots and sweet potato to a large saucepan of water, add a pinch of salt and boil till tender. Drain and return to the pan to mash, then cover with lid and set aside.
Combine the juice and zest of the lemon with half of the thyme leaves, a pinch of salt and pepper.
Heat a thick-based pan on the stove and add a drizzle of the truffle oil. Once hot, place the salmon (skin side down) in the pan for a minute and allow to crisp. Turn over for a further 30-60 seconds to begin the cooking of the salmon flesh. Now remove the salmon from the pan and place in the middle of a large square of tin foil (skin side up). Pour the lemon and thyme mixture over the fish and then gather the corners of the foil to create an air tight parcel. Place the foil parcel on a preheated baking tray and cook in the oven for 20 minutes (the lemon mixture will steam cook the fish).
Meanwhile, heat about a teaspoon of the truffle oil in the same pan that you used for the salmon and lightly fry your garlic, rosemary leaves and chilli for a couple of minutes. Now add these to your mash. Plus a drizzle more truffle oil, and some salt and pepper. Cover and set aside.
In the same pan you used for the salmon and the rosemary mixture, add your leeks and kale and stir fry till the leek starts to slightly char. At this point add a tablespoon of water to the pan and immediately cover with a lid so that it steam cooks the greens. This will only take a couple of minutes. Once cooked drizzle with a tiny amount of oil.
To serve, place a dollop of the mash in the centre of the plate, remove the fish from the foil parcel, discarding the lemon juice it cooked in, and place on top of the mash (don’t be tempted to pour the lemon juice over the top as this will overpower the other flavours). Finally, sprinkle some fresh thyme leaves over the top, and serve your greens on the side.