Lilybeaner Does it All!

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Salmon over mashed potatoes with Boursin Red Chili Pepper

on May 19, 2014


Serves: 6-8

Prep: 20 min

Cooking: 25-30 min


  • 2 cups baby potatoes, not peeled, quartered
  • 1 cup artichoke hears, drained and coarsely chopped
  • 1/2 cup Boursin Red Chili Pepper
  • 1/3 cup milk
  • salt and pepper to taste
  • 1 Tbsp butter
  • 1 clove garlic, thinly sliced
  • 10 oz (300g) skinless salmon fillet, cubed
  • 1 Tbsp honey
  • 1 bunch of watercress ,tough stems removed


  1. In a saucepan, cook potatoes in salted water for 15-18 min, depending on their size.
  2. Drain potatoes, then mash with a fork.
  3. Add artichoke hearts, Boursin Red Chili Pepper and milk.  Season with salt and pepper and mix thoroughly.  Reserve and keep hot.
  4. In a skillet, heat butter on high heat and cook garlic.  Add salmon and brown for 2-3 min.
  5. Add honey and allow it to reduce in order to caramelize the salmon without turning the cubes over.  Cook about 1 min, then remove from heat.
  6. Serve mashed potatoes hot, top with salmon, caramelized side facing up, and garnish with watercress.

Cheese alternative:  marscapone.

Source: all you need is cheese magazine volume 6, no. 1, spring issue 2014


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