Now I don't shop at Waitrose on a regular basis, so I had to skip the recommended ingredients and find replacements. Looking at the comment on the original recipe, this turned out to be a good thing. However, I did use the recommended amount of potatoes and ended up with quite a lot left over. I also used the recommended amount of yoghurt and it was way too much for the amount of salmon.
about 1 kg of potatoes suitable for mashing
3 tsp tandoori spice mix
300 g Greek style yoghurt
250 g salmon fillet, skin removed
225 g small plum tomatoes on the vine
1 tbsp onion seeds
salt and pepper to taste
- Peel, wash and boil or steam the potatoes until tender
- Pre-heat the oven to 200 ° C and line a tray with baking paper.
- Mix together the tandoori spice mix with 100 g of the yoghurt, then coat the salmon generously and place on the tray.
- Wash the tomatoes, but keep them on the vine, then place next to the salmon and bake for about 25 - 30 minutes, until the salmon is ready and the tomatoes are soft.
- When the potatoes are ready, transfer to a large bowl, add the remaining 200 g yoghurt, onion seeds, salt and pepper and blend until smooth. Adjust the seasoning if needed.
- If the salmon isn't ready yet, transfer the mash to an oven proof dish with a lid and keep warm next to the salmon and tomatoes.
This turned out to be very tasty, although it was a touch on the sour side overall, due to the yoghurt. But as I write up this recipe, I've realised that I used way too much of the tandoori paste, halving it would have given a better result.
The tandoori spice mixture was quite good. The instructions on the packet were to use one part of spice mixture to 13 parts of yoghurt, but I decided to ignore that. Though perhaps the 3 tsp I used with 100 g yoghurt might have been just that anyway. There was quite a nice kick to it as well and it's a shame that it also said to use for cooking only, not to eat "raw", so I can't use this mixture as a dip.
The mashed potatoes were also very nice and I'm glad I made the full amount. I've made mashed potatoes with crème fraîche before, which was very nice, but with Greek yoghurt it's even healthier. The reason I used onion seeds is that there were no fresh chives in the supermarket and I didn't have any frozen ones either. The onion seeds softened up while I kept them warm in the oven and infused nicely with the mashed potatoes. Otherwise, 25 g of fresh finely cut chives would probably be nice too.
Lundulph certainly liked this dish as did I and it's a shame there was no salmon left over for seconds. The tomatoes were quite a nice surprise as well, the flavour was quite different to what I expected. Much sweeter and really tasty and worked perfectly with the tandoori salmon and mash. I'm glad I followed the recipe on this one, as I'm not a fan of cooked tomatoes in general.