If you’re looking for a light and healthy option, we’ve got you covered. Check out our Baked Fish with Potato and Horseradish Mash recipe.
Serves44
Cook time25 mins25 minutes
Prep time20 mins20 minutes
Ingredients
1kg washed potatoes, peeled, chopped
½ cup (125ml) milk, warmed
65g butter, chopped
1 tbs horseradish cream
2 slices (about 120g) dark or light rye bread
¼ cup chopped flat-leaf parsley
2 tbs chopped dill
4 (about 120g each) salmon fillets
200g green beans, trimmed, halved
200g snow peas, trimmed, halved
½ cup (120g) light sour cream
Dill sprigs, to serve
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook potato in a large saucepan of boiling water for 15 mins or until tender. Drain. Return to the pan. Use a potato masher or fork to mash until smooth. Stir in the milk, 40g of the butter and half the horseradish cream. Season.
Step 2
Preheat grill on medium-high. Place the bread, parsley, dill and remaining butter in a food processor and process until fine breadcrumbs form. Season.
Step 3
Place salmon on a baking tray lined with foil. Top with breadcrumb mixture, pressing firmly to secure. Cook under grill for 6 mins or until crunchy on top and the salmon is just cooked through.
Step 4
Cook the beans and snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.
Step 5
Combine the sour cream and the remaining horseradish cream in a small bowl. Season.
