- 1kg potato, peeled and cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tsp tikka paste or tandoori paste
- 200g tub Greek yogurt
- 4 salmon fillet
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ½ tsp dried chilli flakes
- 1 pack fresh coriander, chopped (a large handful)
- 4 tbsp or so milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- grilled tomatoes to serve
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Boil the potatoes for about 12 minutes until tender. Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon. Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.
Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes, coriander and milk. Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary. Pile on plates, top with the salmon and drizzle with the cooking juices. Serve with grilled tomatoes.