Salmon with Watercress, Crushed New Potatoes and Red Peppers Serves four
Four medium-sized red peppers
600g new potatoes
6 tbs extra-virgin olive oil
Four bunches of watercress
Four 150g salmon fillets
Roast the peppers on a tray in a hot oven for five to ten minutes until they start to blister or turn black. Remove from the oven and place them in a plastic bag, tie with a knot and leave for five minutes, to allow them to sweat and make the skins easy to take off. Remove the skin, cut each pepper in half, remove the seeds and stems and roughly chop the peppers into small pieces and keep warm. Wash the potatoes well and cook in salted boiling water for ten-12 minutes, drain and return to pan. Add four tablespoons of olive oil to the potatoes and gently crush them with the back of a fork until the potatoes burst, but no more. Stir the watercress into the potatoes, season with salt and pepper, and keep warm. Then heat two tablespoons of olive oil in a large frying pan, season the salmon fillets with salt and pepper and sear them for two or three minutes on each side. Place crushed potatoes on each plate, a fillet of salmon on to. Serve with the roast peppers.
This recipe hails from The Waterfront, a restaurant in Leith, Scotland. Don't overdo the whiskey while you dine there, or the police may not dismiss you.