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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

Method

  1. To make the aubergine purée, preheat the oven to 220C/200C Fan/Gas 7. Place the aubergines in a roasting tin, pierce with a fork and roast in the oven for 30 minutes, or until tender. Leave to cool slightly then cut in half and scoop out the flesh. Add the flesh to a food processor with the olive oil and blitz briefly to a rough purée. Season with salt.

  2. To make the gnocchi, place the potatoes in a bowl and season with salt and pepper. Stir in the egg yolks and add the flour. Bring the mixture together to form a dough. Sprinkle some flour on a clean work surface and roll out the dough into long sausage shapes. Cut the rolls into dumpling shapes of about 2cm/1in.

  3. Bring a large pan of water to the boil and drop in the gnocchi. Simmer until they rise back to the top then lift them out with a slotted spoon. Transfer to a plate to drain.

  4. Heat the butter in a frying pan until browning and add the gnocchi and smoked paprika. Fry until golden and a crust forms. Season with salt and pepper.

  5. To make the grilled salmon, preheat the grill to hot. Rub the oil all over the fillets and season with salt and pepper. Place under the grill for 2–3 minutes on each side, or until just cooked.

  6. To make the dressing, place all of the dressing ingredients in a bowl and stir to combine.

  7. To serve, spoon the aubergine purée onto warm plates, top with the gnocchi and dressing and flake over the salmon.

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