4 slices of salmon filet (about 8 oz each) cut in even pieces; no tails.
4 slices of Smoked salmon
salt and freshly ground pepper
Mashed Potatoes (below)
Maple Beurre Blanc (below)
Make Mashed Potatoes and keep warm. Preheat the oven to 190°C/gas 5. Top each piece of salmon with a slice of smoked salmon and place in a greased roasting tray. Top with a pat of butter and season with salt and freshly ground pepper. Roast the salmon for 7 minutes until medium rare. Meanwhile prepare the vegetables and Maple Beurre Blanc.
Plate: use an 11 3/4 “ plate and place salmon on a bed of mashed potatoes and leek mix. Drizzle the sauce on each salmon portion. Garnish with parsley.
Mashed potatoes: Cover 1 pound (for 4 servings) potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain the potatoes in a colander and then peel while they are still hot. Push through a potato ricer or sieve using a spatula. Quickly heat 3 tbsp. milk in a pan. Beat 1 oz. butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.
For the vegetables (4 servings)
60g shiitake mushrooms
4 cherry tomatoes
1 small leek, chopped
Heat the butter in a small saucepan and add the mushrooms, cherry tomatoes, and leeks and fry for 4-5 minutes, until softened. Serve immediately.
Maple Beurre Blanc
50ml White wine
20g chilled Butter
100ml whipping cream
30ml Salt, and freshly ground pepper
Bring the white wine to the boil in a small saucepan and cook briskly until reduced by half. Mix in the butter, the cream and maple syrup.