Pan‑fried Salmon with Potato‑Leek Purée

Ingredients

• 500 g waxy potatoes
• Salt
• 2 stalks leek
• 1 tbsp capers
• 600 g salmon fillet
• black pepper (freshly ground)
• 1 tbsp Vegetable oil
• 2 tbsp butter
• 150 g crème fraîche (or light cream)
• 1 tsp lemon juice

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 30 minutes.

2. 2.

   While the potatoes cook, wash, trim and slice the leek into rings; drain the capers well.

3. 3.

   Rinse the salmon, pat dry and cut into four equal pieces. Season with salt and pepper, then sear in a hot non‑stick pan with oil, cooking each side for about 2 minutes until golden brown. Keep on low heat to finish lightly translucent.

4. 4.

   Sauté the leek in hot butter for about 2 minutes. Drain the potatoes, place them in a bowl and let them steam off. Roughly mash with a potato masher, then fold in the leek, capers and crème fraîche. Season with lemon juice, salt and pepper to taste.

5. 5.

   Serve the mashed purée alongside the salmon on plates, arranged neatly.