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Avocado, potato & parsnip mash with salmon

Total votes: 307

Who knew comfort food could get so luxurious. This recipe is guaranteed to hit the spot. 

Ingredients

Avocado, potato & parsnip mash

750g brushed, Desiree or similar mashing potatoes, peeled and chopped

500g small parsnips, peeled and chopped 

1 tbs extra-virgin olive oil (+ extra for serving)

1/3 cup hot milk

2 medium ripe avocados, halved and deseeded

1 tbs lemon juice

 

Salmon

4 x 200g Atlantic salmon fillets, pin-boned 

Olive oil, for pan-frying

250g cherry truss tomatoes

Lemon wedges, to serve

Salt & pepper, to season 

Method

To make the mash

  1. Place potatoes and parsnips into a large saucepan of cold water, cover and bring to the boil over high heat.  Reduce heat and simmer for 12-15 minutes until vegetables are tender.  
  2. Drain and return to pan and toss over medium heat for a few seconds until dry.  Remove from heat. Mash until almost smooth.  
  3. Using a wooden spoon, beat in oil then gradually beat in the hot milk until mash is smooth and season to taste and set aside.   
  4. Scoop avocado flesh into a bowl and add lemon juice and roughly mash and set aside.  

Cooking the salmon and tomatoes

  1. Heat a few tablespoons olive oil in large frying pan over medium heat.  Cook tomatoes for 2-3 minutes until hot.  Transfer to a plate and set aside.  
  2. Season salmon and place it flesh-side down into pan and cook for 2 minutes. Turn and cook for a further 2-3 minutes or until almost cooked through.  Drain on paper towel.

To serve

Swirl avocado through the mash and drizzle with extra-virgin olive oil. Spoon the mash generously onto each serving plate.  Place salmon across the mash and add tomatoes and lemon wedges.

 

  • Serves 4
  • Cooking Time 25 Minutes
  • Preparation Time 20 Minutes

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