Garlic and Herb Buttery Mash with Salmon and Lemon Butter Sauce

Ingredients

Scaled for your household (4 portions) · original serves 4

• Potatoes1 kg
• Butter300 g
  Original recipe breakdown · used in multiple steps

  • 100g Western Star Original Salted Butter, diced — diced
  • 200g Western Star Original Salted Butter, chilled and diced — chilled and diced
• Cooking cream125 ml
• Garlic cloves3
  minced
• Flat-leaf parsley¼ cup
• Saltto taste
  Original recipe breakdown · used in multiple steps

  • Salt to taste
  • Salt to taste
• Black pepperto taste
• Olive oil2 AU tbsp
• Salmon fillets4
  skin on
• White wine125 ml
• Lemon juice60 ml
• Lemon zest2 tsp
• Chives1 AU tbsp
• Asparagus (optional)to taste

Method

1. 1

   Peel and chop potatoes, cover with cold water and bring to a boil. Simmer for 20–25 minutes until tender. Drain, return to the dry pan and let excess moisture evaporate. Mash with 75 g of the first butter portion, gradually beat in warm cream, then garlic, parsley and seasoning. Finish with the remaining 25 g butter.

2. 2

   Dry and season salmon. Fry in olive oil over medium-high heat, skin side down for 3–4 minutes, then turn for 2–3 minutes until cooked. Keep warm.

3. 3

   For the sauce, melt 50 g from the remaining 200 g butter portion. Simmer with wine until reduced by half, add lemon juice and zest and lower the heat. Whisk in the remaining 150 g chilled butter a few cubes at a time until thick. Add chives and salt and serve over salmon, mash and steamed asparagus.