Al Brown’s Double Manuka Salmon, Citrus Mash & Apple Salsa Verde

In a large saucepan add the potatoes. Cover with water and a pinch of salt. Place on high heat, once boiling, turn down to a simmer and cook until soft. Pour the cream into a small saucepan, add the grated zest from the lemon. Place on low heat to let the zest of the lemon steep into the cream. Once potatoes are soft, strain off the water. Pour over the cream and lemon juice and mash until smooth and silky. Season with the sea salt and pepper. Keep in a warm place, or refrigerate then reheat over a water bath or in a microwave when required.

To make salsa verde, place all the ingredients in a bowl. Place in the refrigerator for half a day, whisking every so often to let the flavours blend and develop. Preheat your oven to 120 degrees. With a sharp knife cut the salmon portion in half and place on an oven tray in the oven and for 5 to 7 minutes. Place the salsa verde in a bowl, then fold in the apple.

To plate, spoon some of the mash in the centre of each dish. Top with the salmon, then finish with a liberal helping of the apple salsa verde.