- 1 kg all-purpose potatoes, peeled and roughly chopped
- 1 tbsp olive oil
- 4 fillets ocean trout or sustainable salmon
- 400g green peas
- 150ml light sour cream or buttermilk
- 2 tbsp dill, roughly chopped
- 2 tbsp parsley, roughly chopped
- 1 tbsp butter
- 4 eggs, fried
Cook the potatoes in simmering salted water for 20 minutes or until tender.
Heat the oil in a pan over medium heat. Season the fish and cook skin-side down for 4 minutes or until the skin is crisp and the centre still pink. Turn and cook briefly on the other side, then remove and keep warm.
Cook the peas in simmering salted water for one minute, then drain. Place two-thirds of the peas in a food processor with the sour cream, dill, parsley, sea salt and pepper and whiz until smooth.
Drain the potatoes well and return to the hot pan. Add butter, sea salt and pepper and mash well. Add the pea puree, beating well with a wooden spoon until smooth. Keep warm over gentle heat.
Gently break the salmon apart into lobes and serve on warm plates with the green pea mash, fried eggs, remaining peas and extra dill.