How to make it

  • Place potato in a large saucepan then add salt and water to cover and bring to boiling.
  • Cook potato 15 minutes then drain and shake over heat until dry.
  • Crush with a masher or push through a sieve.
  • Beat in milk, 1 teaspoon horseradish powder, salt and pepper.
  • Cover with 3 tablespoons hot milk and butter then seal pan with tight fitting lid.
  • Rinse salmon very lightly and pat dry with absorbent kitchen paper.
  • Preheat barbecue or ribbed grill pan to medium hot then brush the rack or pan with vegetable oil.
  • When oil is hot brush salmon lightly with vegetable oil and place on rack or pan.
  • Cook 6 minutes turning once.
  • Mix remaining horseradish with lime juice and oil until well combined.
  • To serve spoon creamed potato onto 4 warm serving plates.
  • Peel away skin of salmon steaks and arrange on top.
  • Drizzle horseradish mixture around edge of each plate then serve while warm.

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