Lunch

Avo, potato & parsnip mash

Avocado potato & parsnip mash with salmon_0316.jpg
  • Serves: 4
  • Preparation: 20 minutes
  • Cooking: 25 minutes
  •       

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.

5

Cooking the salmon and tomatoes

6

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.

7

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
8

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.

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

Directions

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.

5

Cooking the salmon and tomatoes

6

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.

7

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
8

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.

Avo, potato & parsnip mash

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