Creamy mustard salmon with potato rosti recipe

• Serves 4
• 10 mins to prepare and 35 mins to cook
• 569 calories/serving

Ingredients

For the salmon

• 15g unsalted butter
• One garlic clove, crushed
• ½ vegetable stock cube made up to 250ml
• 300g frozen spinach
• 250ml whipping cream
• 1 tsp Dijon mustard
• Four frozen skinless wild Alaskan salmon fillets defrosted.

For the potato rosti

• 800g potatoes
• ½ onion, chopped
• 1 tsp plain flour
• 10g fresh thyme, leaves removed from stalks
• 10g butter

To serve

• 200g garden peas
• 1 tbsp fresh chopped parsley

Method

1. Melt the butter in a large, deep frying pan.
2. Add the garlic and cook for 1 min, then pour in the stock and simmer until reduced by half.
3. Add the frozen spinach and cook for 5 mins until piping hot.
4. Stir in the cream and Dijon mustard and season well.
5. Add the salmon to the pan and cook in the sauce for 5-10 mins until the sauce is slightly reduced and the salmon is cooked.
6. For the potato rosti, peel and coarsely grate the potatoes.
7. Place in a large bowl with the chopped onion, flour, and thyme leaves, and season well.
8. Take 2 tbsp of the mix at a time and use your hands to form small flat patties.
9. Melt the butter in a frying pan over medium heat and cook the potato rosti for 3 mins on each side until golden and crisp.
10. Transfer to a baking tray and bake for 10 mins to cook through.
11. Boil the peas for 2 mins until tender.
12. To serve, sprinkle with chopped parsley. Serve with the peas and potato rostis.