Who knew comfort food could get so luxurious. This recipe is guaranteed to hit the spot.
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
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
To make the mash
Cooking the salmon and tomatoes
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.