Serves 4
Chilli garlic butter:
75 g (3 oz) butter, at room temperature
1 teaspoon finely chopped fresh red or green chilli
1 garlic clove, crushed
900 g (2 lbs) main crop potatoes, peeled and cut into chunks
4 x 200 g (7 oz) )fillets of wild Alaska salmon
100 g (4 oz) low fat soft cheese
4 tablespoons milk
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
salt and freshly ground black pepper
* Beat 50 g (2 oz) of the butter in a medium bowl until soft and creamy, then add the chilli and garlic. Mix well, then place on a piece of greaseproof paper or foil. Form into a roll and chill thoroughly in the fridge
* Put the potatoes on to cook in lightly salted boiling water for about 20 minutes. When they are almost done, start to cook the salmon
* Preheat the grill. Arrange the salmon fillets on the grill rack and put a knob of the remaining butter on top of each one. Season, then grill for 6 - 8 minutes or until cooked - the flesh should be opaque and should flake easily
* Drain the potatoes and mash them thoroughly. Add the soft cheese and milk, beating with a wooden spoon until smooth and creamy. Stir in the chopped herbs. Reheat for a few moments, stirring constantly, then pile onto four warmed plates
* Arrange the salmon fillets on top of the mash, then pop a slice of the chilli garlic butter on top of each one