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Seared Salmon on Brussels Sprout Purée


  • 300 g Brussels sprouts
  • 500 g potatoes, peeled and sliced
  • 300 ml prepared chicken or vegetable stock
  • 1 glove garlic, finely chopped or grated
  • ground nutmeg
  • extra prepared stock, if required
  • 45 ml creamed horseradish
  • 90 ml mayonnaise
  • 10 ml coarsely ground black pepper
  • 4 x thick, fresh salmon fillets
  • 45 ml sunflower oil
  • 30 ml butter
  • salt and lemon juice
  • coarsely chopped Italian parsley or basil


Cook the Brussels sprouts and potato slices in the 300 ml stock until tender. Add the garlic, season with nutmeg and mash well. Thin down to a soft consistency with extra stock, if necessary. Keep warm.

Combine the horseradish, mayonnaise and pepper and rub all over the salmon fillet. Heat the sunflower oil until smoking hot in a cast iron griddle or thick-bottomed pan. Cook the salmon a minute or so per side until well-browned, but still pink inside. Add the butter to the pan and season the fish with salt and lemon juice. Transfer to a board and slice thinly.

Place a portion of purée on serving plates and top with a portion of sliced salmon. Sprinkle with herbs and some of the pan juices and serve.
Serves 4