Sylvia’s Pan-fried Hot Smoked Salmon

This delicious dish was intuitively created early one evening in our cabin with water views whilst on a mini-break in Strahan a number of years ago. Travelling through Tasmania’s south-west region we stopped along the way to purchase most of the fresh produce at road side stalls. The hot smoked salmon we bought that day. With such wonderfully fresh produce I just thought to simply put them all together with a type of mash with a little butter, extra virgin olive oil and a variety of soft herbs. I also quickly made a fresh herb oil that adds that je ne sais quoi. The result was a delightful textural mix of creamy potatoes with soft sweet broad beans and the pop of peas in the mouth! As most of these ingredients are readily available I thought it timely to put fingers to keyboard and finally write it down. Substitute hot smoked salmon with fresh salmon skin on, or white fish fillets such as Trevalla or Pink Ling or even fresh jumbo prawns if you don’t fancy salmon. To drink, try a glass or two of Tassie white wine such as a crisp dry Riesling, a straight Sauvignon Blanc, Pinot Grigio or even a young Pinot Gris. After dinner we took a relaxing stroll to the jetty and watched the sunset over pristine waters. Aaah … Enjoy! Sylvia xx

METHOD

• For the quick fresh herb oil – place the two tablespoons extra-virgin olive oil in a small bowl. Add one tablespoon each of the finely chopped herbs. Season with salt and pepper, a dash lemon juice to taste. Stir to combine. Taste and adjust, add more herbs, lemon juice and/or oil if necessary. Set aside.
• For the potato crush – boil the potatoes in salted water until cooked. Drain and shake them dry over medium heat until furry. Leave them in the saucepan.
• Then add chopped spring onions, 2-3 teaspoons soft butter and about 1-2 tablespoons extra-virgin olive oil. Partly mash the potatoes with a fork then fold in the broad beans, peas, asparagus, beans or whatever green vegetable you are using.
• Add the remaining fresh herbs and continue roughly mashing until all ingredients are mixed and you end up with a crush/mash similar to my photo. Taste and season with salt and pepper. Set aside whilst you cook the salmon/other seafood.
• In a non-stick frypan heat a little olive oil and a knob of butter on medium heat, when butter begins to bubble add the hot smoked salmon flesh side down. Cook for about 1-2 minutes until golden in colour. Turn over to cook the skin side until golden in colour. Turn the fish and cook each side until golden in colour. This caramelises the fish and gives a delicious crunchy texture.
• Turn the heat off and allow the fish to rest a minute of two whilst you gently reheat the potato crush.
• To serve, place a portion of the crushed potatoes onto the centre of the plate. Sit the salmon fillet on top. Garnish with dollops of the fresh herb oil.

Happy Cooking. Sylvia xx