recipes
Crispy skinned salmon on wasabi mash drizzled with a fresh blueberry and dill yogurt
Serves: 2
Ingredients
- 2 x 180g salmon fillets skin on
- 200g tinned peas
- 2 tsp chopped coriander
- 1/2 onion
- 1/2 tsp vegetable bouillion
- 2 medium sized potatoes
- 1 knob garlic butter
- 1/2 tsp wasabi
- 2 medium sized wraps
- 150ml yogurt
- 1/2 tsp chopped fresh dill
- 8 blue berries
- Rocket leaves to garnish
Method
Grill the salmon under the grill skin side up until crispy. boil the potatoes until soften the mash together with the wasabi and butter. Chop the onion and sauté with the bouillion and peas until softened and mash well. Cut the wraps in 4 rectangles approx the salmon size and grill until crispy too. Meanwhile finely chop the berries and dill to mix with the fresh yogurt, allow to infuse in the fridge for about 20 min. Using a piping p Bag pipe the base one spot near each other with the pea puree the size of the wrap, place the wrap on the puree and do again the same with the potato on the wrap, cover with the wrap and top with the salmon. Drizzle the yogurt on the salmon and garnish with some crispy rocket leaves.
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