Chargrilled salmon with beetroot, horseradish and chilli chutney
Need to rustle up a lovely weekend lunch for friends? This dish is an adventure in flavour and the colours really pop on the plate. We could eat this forever frankly.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
2 fillets of wild/organic salmon – if possible
Freshly ground pepper
½ jar of Earth & Fire (a beetroot chutney with horseradish and chilli)
350g baby new potatoes
1 tablespoon mayonnaise
1 tablespoon soured cream
2 teaspoons fresh chives, finely chopped
1 salad onion, chopped
2 teaspoons fresh dill, finely chopped
Bag of baby leaf spinach
A few fresh mint leaves, torn
To prepare the potato salad, boil or steam the potatoes until just done. Allow to cool. Meanwhile mix the mayonnaise and soured cream and add the chopped salad onion and herbs. Season generously with salt and pepper and mix well. Once the potatoes have cooled, stir into the soured cream mixture.
To fry salmon fillets, brush the fish with melted butter or oil. Heat a griddle pan or frying pan until hot, then place the salmon fillets in, skin-side down. Fry for 4-5 minutes on this side, until the salmon becomes opaque in the middle. Turn the fillets over for a further three minutes until the salmon is just cooked. Meanwhile, lightly steam the spinach until wilted.
Spoon a generous amount of beetroot chutney onto the plate and top with torn mint leaves. Serve with the salmon, the wilted spinach and potato salad.
And don’t forget a glass (or indeed bottle) of crisp, chilled Sancerre or similar.