Baked fish with potato and horseradish mash

Baked fish with potato and horseradish mash

45 mins



  • 1kg washed Vivaldi potatoes, peeled, chopped
  • 1/2 cup (125ml) milk, warmed
  • 65g butter, chopped
  • 1 tablespoon horseradish cream
  • 2 slices (about 120g) dark or light rye bread
  • 1/4 cup flat-leaf parsley, chopped
  • 2 tablespoons dill, chopped
  • 4 (about 120g each) salmon fillets
  • 200g green beans, trimmed, halved
  • 200g snow peas, trimmed, halved
  • 1/2 cup (120g) light sour cream
  • Dill sprigs, to serve
  • Lemon wedges, to serve


  • Step 1

    Cook potato in a large saucepan of boiling water for 15 mins or until tender. Drain. Return to the pan. Use a potato masher or fork to mash until smooth. Stir in the milk, 40g of the butter and half the horseradish cream. Season.

  • Step 2

    Preheat grill on medium-high. Place the bread, parsley, dill and remaining butter in a food processor and process until fine breadcrumbs form. Season.

  • Step 3

    Place salmon on a baking tray lined with foil. Top with breadcrumb mixture, pressing firmly to secure. Cook under grill for 6 mins or until crunchy on top and the salmon is just cooked through.

  • Step 4

    Cook the beans and snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.

  • Step 5

    Combine the sour cream and the remaining horseradish cream in a small bowl. Season.

  • Step 6

    Sprinkle salmon with dill sprigs and serve with mash, sour cream mixture, vegetables and lemon wedges.

Serving size: 4
Recipe courtesy of

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