Salmon fillets with broad bean and pecorino mousse, stuffed tomatoes and potatoes

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves 6


Equipment: you will need: a food processor.

By Eleonora Galasso
From Saturday Kitchen


For the potatoes

  • drizzle extra virgin olive oil
  • 2.5kg/5lb 8oz King Edward or other floury potatoes, cut into 2.5cm/1in pieces
  • handful fresh rosemary leaves
  • 2 garlic cloves, peeled
  • 300ml/10fl oz vegetable stock

For the stuffed tomatoes

  • 6 large vine tomatoes
  • 1 garlic clove, peeled
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 2 tbsp chopped flatleaf parsley leaves
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh thyme
  • 180ml/6fl oz Arborio or carnaroli risotto rice
  • 20g/¾oz pecorino, finely grated
  • 40g/1½oz Parmesan, finely grated
  • 60g/2¼oz scamorza, halloumi or cooking mozzarella, cut into 6 pieces
  • salt and freshly ground black pepper

For the salmon fillets with broad bean and pecorino mousse

  • 250g/9oz podded broad beans or edamame beans
  • 2 tbsp lemon juice
  • 30g/1oz fresh mint leaves, plus extra to garnish
  • 50g/1¾oz pecorino, finely grated
  • 4 tbsp extra virgin olive oil
  • knob of salted butter
  • 6 x 260g/9½oz salmon fillets