Crispy Salmon with Kumara Pumpkin Mash and Horseradish Cream

Steps

1. Bring a large pot of salted water to the boil. Peel kumara and carrot and dice 2cm; cut any larger pieces of pumpkin in half.
2. Cook kumara, carrot and pumpkin in pot of boiling water for 12-15 minutes, until all veggies are quite soft. Drain and mash with butter and milk. Season to taste and keep warm.
3. Cut courgettes into 1cm rounds. Pat salmon dry and remove any remaining scales or pin bones. Cut into 4-5 pieces and season.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium (depending on thickness), or until cooked to your liking. Wipe out pan and reserve.
5. Heat a drizzle of oil in reserved pan on high heat. Cook courgettes for 1-2 minutes each side, until lightly browned and softened. Season to taste.
6. To serve, divide mash between plates, top with crispy salmon and scatter with courgettes. Dollop with horseradish cream.