Growing up in the UK mushy peas have always been a traditional accompaniment to fish and chips. This is my modern take on a timeless classic.
You will need:
- 2 salmon fillets
- 1 medium sweet potato
- 1 bowl frozen peas
- 1 bunch mint
- 1 lemon
- 2 tsp smoked paprika
- wooden skewers
Dressing for fish:
- 2 tbs olive oil
- 1 + 1/2 tbs white wine vinegar
- 1 garlic clove crushed
- small bunch of mint, chopped
- 1 tsp honey
- 1 tsp dijon mustard
- Preheat the oven to 200°C. Slice the sweet potato into chunky chips, lay onto an oven tray then drizzle with a little olive oil and sprinkle paprika over the chips then season with salt and pepper.
- To make salmon kebabs cut the fish into small pieces and push onto a wooden skewer. You should be able to fit 4-5 pieces onto each wooden skewer.
- Boil the peas in a pan of boiling water for 3 minutes. Once cooked drain the peas and add to a metal mixing bowl. Add a small handful of chopped mint leaves to the peas, a little salt and pepper and a drizzle of olive oil. Using a stick blender pulse the peas for a few seconds until they start to break up. If you don’t have a stick blender then use a potato masher.
- Heat a non stick pan with a little olive oil then season the salmon kebabs. Pan fry for 2 minutes on each side. Once cooked, squeeze a little lemon juice over the fish and leave to rest.
- To make the dressing, add all ingredients to a jar, screw the lid on and give it a good shake.