Grilled salmon with aubergine purée and gnocchi

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the aubergine purée

  • 2 aubergines
  • 2 tbsp olive oil
  • salt

For the gnocchi

  • 400g/14oz mashed potato (from baked potatoes, not boiled), at room temperature
  • 2 free-range egg yolks
  • 100g/3½oz ‘00’ flour, plus extra for dusting
  • 25g/1oz butter
  • 1 tsp smoked paprika
  • salt and freshly ground black pepper

For the grilled salmon

  • 1 tbsp olive oil
  • 2 good-quality salmon fillets
  • salt and freshly ground black pepper

For the dressing

  • 1 tbsp finely chopped fresh coriander
  • 1 tbsp finely chopped fresh parsley
  • ½ cucumber, finely chopped
  • 3 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 lemon, juice only
  • 2 tbsp olive oil