Make creamy mashed potato really special by adding fetta
for extra flavour and texture.
Preparation time: 10 minutes
Cooking time: 45 minutes
4 salmon steaks with skin on
1 kg [2,2 lb] potatoes
1/2 200 g [7 oz] pack smooth fetta, slightly mashed
1/2 cup milk
25 g [0,9 oz] butter
3 spring onions, washed and finely sliced
Spray olive oil
Sea salt and freshly ground black pepper
Dill fronds for garnish (optional)
 Peel the potatoes and cut them in quarters. Place them in a large saucepan and cover with boiling water. Boil for about 15 minutes or until tender. Drain and return to the pan. Add the milk and butter a mash vigorously until the potato has a smooth velvety consistency. Using a large fork, stir in the mashed Fetta and 2/3 of the sliced spring onions. Check the seasoning and add salt and pepper to taste and mix again thoroughly. Transfer to an ovenproof serving dish, cover with foil and keep warm until ready to serve.
 Spray the salmon steaks generously with olive oil and season with sea salt and freshly ground pepper. Using a large frying pan or saute pan on a high heat, place the seasoned salmon skin side down in the pan and cook for about 3-4 minutes or until the skin this crisp and the fish is cooked about 1/3 of the way through. Spray with a little extra olive oil and then turn the fish flesh side down and cook for another 2-3 minutes until the fish is cooked but still slightly pink in the centre.
 Remove the cooked salmon from the heat and serve and a generous dollop of creamy Fetta mashed potato and top with the remaining spring onion slices.